STUFFED MACKEREL WITH ANCHOVY SAUCE
Stuff the prepared fish with seasoned crumbs mixed with chopped
shallots, parsley, and mushrooms. Sew up and bake, basting with
oil. Serve with Cream Sauce, seasoned with anchovy essence.
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GERMAN PICKLED MACKEREL
Skin, bone, and cut into pieces four pounds of fresh mackerel,
and put it in layers into a stone jar, sprinkling each layer with
pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar,
seal firmly, and bake for six hours in a moderate oven.
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FIVE WAYS TO COOK MULLET
BROILED MULLET
Soak the cleaned fish for an hour in salted and acidulated water.
Drain, wipe dry, split, rub with seasoned butter, and broil.
BROILED MULLETS WITH MELTED BUTTER
Rub prepared mullets with seasoned flour and broil, basting with
olive-oil as required. Serve with melted butter and minced parsley.
MULLET A LA MAITRE D'HOTEL
Clean four mullets and soak in olive-oil to cover for thirty minutes,
with a bunch of parsley, a sliced onion, and salt and pepper to
season. Drain, broil, and serve with Maitre d'Hotel Sauce.
BAKED MULLET
Clean the fish and soak for an hour in salted and acidulated water.
Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter
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and put into a baking-pan, adding enough hot water to keep from
burning.
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