How to Cook Fish

by Myrtle Reed

BAKED MACKEREL—I

Clean the mackerel, split down the back and cut each fish in four pieces. Put in a baking-dish in layers, seasoning each layer with bay-leaves, cloves, pepper-corns, and sliced onions or shallots. Cover with one cupful of stock, three tablespoonfuls each of white wine and vinegar, one tablespoonful each of anchovy sauce and mushroom catsup, and a teaspoonful of Worcestershire. Bake in a moderate oven. Take out the fish carefully, strain the sauce over them, and let cool.