TO BAKE MACKEREL.
After they have been cleaned and well washed, wipe them very dry, fill the insides with the forcemeat, No. 1 of Chapter [VIII.], sew them up, arrange them, with the roes, closely together in a coarse baking-dish, flour them lightly, strew a little fine salt over, and stick bits of butter upon them; or pour some equally over them, after having just dissolved it in a small saucepan. Half an hour in a moderate oven will bake them. Oyster forcemeat is always appropriate for any kind of fish which is in season while the oysters are so; but the mackerel are commonly served, and are very good with that which we have named. Lift them carefully into a hot dish after they are taken from the oven, and send melted butter and a cut lemon to table with them.
1/2 hour.