How to Cook Fish

by Myrtle Reed

BAKED MACKEREL—III

Gash two cleaned fresh mackerel, and put in a buttered baking-dish with two tablespoonfuls of white wine, three tablespoonfuls of mushroom liquor, a chopped shallot, and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes in a moderate oven. Take up the fish and add to the gravy a little chopped onion, mushrooms, shallot, parsley, and garlic fried together, and enough white stock to make the required quantity of sauce. Thicken with butter and flour cooked together, take from the fire and add the yolks of three eggs well beaten. Add the juice of half a lemon and a tablespoonful of butter, and pour over the fish.