Pour
over it a sauce made of a tablespoonful of butter, a teaspoonful
of lemon-juice or vinegar, a tablespoonful of hot water, a pinch
of pepper, and a chopped cucumber pickle. Bring to the boil and
pour over the fish.
BROILED SALT MACKEREL WITH CREAM
Soak over night in cold water, drain, wipe dry, rub with oil, and
broil. Serve on a hot platter and pour over half a cupful of hot
cream. Sprinkle with minced parsley.
BROILED MACKEREL WITH TARRAGON SAUCE
Soak the cleaned fish for an hour in olive-oil, and broil. Serve
with melted butter seasoned with pepper, salt, and tarragon vinegar.
BOILED MACKEREL--I
Boil in water or stock to cover, seasoning with onion, sweet herbs,
pepper, salt, cloves, and vinegar. Strain the liquor, thicken it
with butter and flour blended together, and add to it minced parsley
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and hard-boiled eggs, chopped fine. Pour over the fish and serve.
BOILED MACKEREL--II
Boil in salted water until done and drain. Serve with Egg Sauce.
BOILED MACKEREL-III
Boil a fresh mackerel in salted and acidulated water. Drain, and
serve with a Cream Sauce.
BOILED MACKEREL--IV
Clean a fresh mackerel and split it down the back. Put it in a
dripping-pan and pour over it two cupfuls of boiling water, two
tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful
of salt.
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