Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Salt Mackerel

• 1 salt mackerel
  2 tablespoons butter
  1 cup milk
  ⅛ teaspoon pepper
  1 tablespoon flour

Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan.

Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper.