How to Cook Fish

by Myrtle Reed

SALT MACKEREL À LA BRETONNE

Soak the fish for twelve hours and prepare according to directions given above. Serve with melted butter.

SCOTCH MACKEREL PIE

Make a forcemeat of the roe and some parsley, onion, butter, bread crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the fish into strips, spread with the filling, and roll. Arrange in a deep dish, pour in half a cupful of stock, and cover with a layer of mashed potatoes. Bake for three quarters of an hour and serve.