How to Cook Fish

by Myrtle Reed

BOILED MACKEREL WITH GOOSEBERRY SAUCE

Boil the mackerel in salted and acidulated water. Boil two cupfuls of gooseberries in water to cover until soft. Drain, rub through a sieve, and mix with an equal quantity of the fish broth, thickened with butter and flour. Add two tablespoonfuls of melted butter.