Mackerel à la Normande.
- Ingredients—1 dessertspoonful of bread-crumbs.
- 2 mackerel.
- Half a shalot, chopped finely.
- 1 teaspoonful of finely-chopped parsley.
- ¼ teaspoonful dried and powdered herbs.
- ¼ oz. of butter or dripping.
- Pepper and salt.
Method.—Split open the mackerel, and remove the back-bones as cleanly as possible.
Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.
Mix the herbs, parsley, shalot, and bread-crumbs together with pepper and salt, and sprinkle them over the fish.
Lay the other mackerel on the top, with the skin uppermost.
Put little bits of butter or dripping about it, and bake from ten minutes to a quarter of an hour.
For serving, sprinkle over a few brown bread-crumbs.