How to Cook Fish

by Myrtle Reed

BAKED SPANISH MACKEREL WITH FINE HERBS

Butter a baking-dish, sprinkle with chopped shallots, parsley and mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped shallots, parsley and mushrooms, season with salt, pepper, grated nutmeg, and dots of butter. Add two wineglassfuls of white wine and a cupful of white stock. Cover with a buttered paper and boil, basting frequently. Thicken the sauce with a tablespoonful of flour cooked in butter, pour over the fish, sprinkle with crumbs, dot with butter, and bake brown. Squeeze lemon-juice over the top and serve in the same dish.