MACKEREL, Fillets of.
Ingredients.—2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, 3 tablespoonfuls of béchamel; salt, cayenne, and lemon-juice to taste. Mode.—Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel. Time.—20 minutes. Average cost for this quantity, 1s. 6d. Seasonable from April to July. Sufficient for 4 persons.
Note.—Fillets of mackerel may be covered with egg and bread-crumbs, and fried of a nice brown. Serve with maître d’hôtel sauce and plain melted butter.