I, II, III, 199
Grilled smoked, 204; fresh, 204
Marinade of, 203
Matelote of, 197
Pickled, 202
Relish, 200
Salad, 200; a la Brenoise, 201; Swedish,
201; smoked, 202
Smoked, a la marine, 200
Stewed, 197
KINGFISH, in season, 6; nine ways to cook,
205 _ff_.
a la meuniere, 207
Baked, 206; with white sauce, 207
Boiled, 205; a la Hollandaise, 205
Broiled, 206
Fried, Nos. I, II, III, 205, 206
MACKEREL, in season, 6; sixty-five ways to
cook, 209 _ff_.
a la Bretonne, 228; salt, 228
a la Havraise, 225
a la Tyrol, 227
Baked, Nos. I, II, III, IV, 218, 219, 220;
fillet of, 220, 221; with cream, 221;
fresh, with fine herbs, 222; Spanish,
222; with oyster stuffing, 223; salt,
224; salt, with cream sauce, 224
Boiled, Nos. I, II, III, IV, 213, 214; with
gooseberry sauce, 214; a la persiallde,
215; fresh, 215; a la Bolonaise, 215;
salt, Nos. I, II, III, IV, V, VI, VII,
216, 217, 218
Broiled Spanish, Nos. I, II, 209; fresh,
Nos. I, II, III, 210; with anchovy
butter, 210; au beurre noir, 210; a la
Livournaise, 211; with Normandy
sauce, 211; a la fleurette, 211; salt,
Nos.
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