MACKEREL WITH HACHEE SAUCE
Cut fresh mackerel in pieces about three inches square; flatten with a wet knife; place in buttered pan, season with salt, pepper, and a little lemon juice. Cover with buttered paper, bake ten minutes. Sauce: Mix a teaspoon each of hashed mushrooms, small onions and parsley in a cup of vinegar with cayenne pepper; heat until vinegar is almost absorbed, then add four tablespoonfuls of soup stock and the chopped mushrooms. Boil gently; add a tablespoonful capers, two chopped gherkins; simmer until thick as rich cream, and lastly add a wine-glass of sherry.
Mrs. Oppenheimer