Cut the
fish into strips, spread with the filling, and roll. Arrange in a
deep dish, pour in half a cupful of stock, and cover with a layer
of mashed potatoes. Bake for three quarters of an hour and serve.
TOASTED SALT MACKEREL
Soak over night in cold water, and hang up for a day or two until
perfectly dry. Put in a dry tin and set into the oven for ten minutes.
MACKEREL EN PAPILLOTES
Oil a sheet of paper a little larger than the fish. Lay a slice of
cooked ham on each piece of paper, and spread with chopped onion,
carrot, parsley, and green pepper fried together in butter. Lay
a mackerel on the ham, spread with the fried vegetables, cover
with another slice of ham, and fold the paper over, twisting the
ends. Bake for fifteen minutes in a moderate oven. Serve in the
paper.
POTTED MACKEREL
Pound together an ounce of black pepper
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and six blades of mace. Mix with two ounces of salt and half an
ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel,
and fry in oil. Drain, and put the fish in a stone jar. Fill with
vinegar, and put two tablespoonfuls of oil on top. Cover closely
and let stand for two days before using.
FILLETS OF MACKEREL WITH RAVIGOTE SAUCE
Cook the fillets of four fish in a buttered dish with salt, pepper,
grated nutmeg, and half a cupful of white wine.
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