How to Cook Fish

by Myrtle Reed

SPANISH MACKEREL À LA VÉNITIENNE

Put the cleaned mackerel into a baking-pan with salt, pepper, grated onion, grated nutmeg, minced parsley, a tablespoonful of butter and half a cupful each of white wine and white stock. Cover with a buttered paper and cook for forty minutes, basting as needed. Take out the fish and add two cupfuls of white stock to the sauce. Bring to the boil, take from the fire, thicken with the yolks of four eggs and add two tablespoonfuls of butter, two tablespoonfuls of minced parsley, and the juice of a lemon. Pour over the fish and serve.