How to Cook Fish

by Myrtle Reed

MACKEREL WITH WHITE WINE SAUCE

Cook three fresh mackerel in a cupful of white wine, with butter, salt, pepper, grated nutmeg, minced onion, and parsley to season. Take out the fish, and add two cupfuls of white stock to the gravy. Thicken with two tablespoonfuls each of butter and flour cooked together, take from the fire, and add the yolks of three eggs well beaten. Pour the sauce over the fish, sprinkle with crumbs, dot with butter, and bake brown. Sprinkle with lemon-juice and serve in a baking-dish.