For the sauce chop
fine four shallots and put into a saucepan with two tablespoonfuls
of butter and four tablespoonfuls of tarragon vinegar. Reduce half by
boiling and add a pint of white stock thickened with a tablespoonful
each of butter and flour cooked together. Add two tablespoonfuls
of butter, pour over the fish, and serve.
MACKEREL WITH WHITE WINE SAUCE
Cook three fresh mackerel in a cupful of white wine, with butter,
salt, pepper, grated nutmeg, minced onion, and parsley to season.
[Page 231]
Take out the fish, and add two cupfuls of white stock to the gravy.
Thicken with two tablespoonfuls each of butter and flour cooked
together, take from the fire, and add the yolks of three eggs well
beaten. Pour the sauce over the fish, sprinkle with crumbs, dot
with butter, and bake brown. Sprinkle with lemon-juice and serve
in a baking-dish.
SPANISH MACKEREL SALAD
Drain the oil from a can of pickled Spanish mackerel, and cut the
fish in slices. Boil a bunch of red beets for half an hour in water
to cover, then drain and bake for half an hour in a hot oven. Peel,
slice thin, and cool thoroughly. Mix with the mackerel, add a small
bunch of radishes sliced thin, and half a dozen sliced pickles.
Surround with lettuce leaves and pour over a French dressing.
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