MACKEREL, Baked.
Ingredients.— 4 middling-sized mackerel, a nice delicate forcemeat, 3 oz. of butter; pepper and salt to taste. Mode.—Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for ½ an hour, and either serve with plain melted butter or a maître d’hôtel sauce. Time.—½ hour. Average cost for this quantity, 1s. 10d. Seasonable from April to July. Sufficient for 6 persons.
Note.—Baked mackerel may be dressed in the same way as baked herrings, and may also be stewed in wine.