MACKEREL, Boiled.
Ingredients.—¼ lb. of salt to each gallon of water. Mode.—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. Time.—After the water boils, 10 minutes; for large mackerel, allow more time. Average cost, from 4d. Seasonable from April to July.
Note.—When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.