Boil, drain, and pour over a cupful of hot cream in which a
[Page 217]
tablespoonful of butter has been melted.
BOILED SALT MACKEREL--III
Wash thoroughly, cover with cold water to which a chopped onion
and a little black pepper have been added, and boil until the flesh
loosens from the bone. Drain, and serve with melted butter and
minced parsley.
BOILED SALT MACKEREL--IV
Soak the fish over night in cold water, and in the morning cover
with hot water for half an hour. Drain and boil in acidulated water
or in milk until done. Serve with a Cream Sauce to which chopped
hard-boiled eggs have been added, or with Tomato Sauce.
BOILED SALT MACKEREL--V
Soak the fish over night in cold water, drain, and simmer for fifteen
minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf,
a slice of onion, and a sprig of parsley. When tender, place on a
hot platter and pour over it a Cream Sauce.
BOILED SALT MACKEREL--VI
Prepare the fish according to directions
[Page 218]
given in the preceding recipe, and simmer for twenty minutes in
acidulated water. Drain and pour over it a Cream Sauce.
BOILED SALT MACKEREL--VII
Prepare according to directions given in the preceding recipe.
Pour over a sauce made of stewed and strained tomatoes, thickened
with butter and browned flour, and seasoned with pepper, salt,
sugar, and grated onion.
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