1441. Salt Mackerel à la Whitmore.
—Have two fine, medium-sized sound salt mackerel. Let them soak in plenty of cold water for at least eighteen hours, changing the water two or three times. Take out and thoroughly dry; remove the back bone of each. Arrange them on a well-oiled fish-broiler, split part upward, and then with a hair brush gently oil the surface. Place them on a very brisk fire for five minutes, on the split side, and two minutes on the skin side. Remove them from the broiler, dress on a hot dish, pour half a gill of drawn butter over, decorate the dish with one lemon cut in quarters and some parsley greens, and send to the table.
1442. Salt Mackerel Boiled à la Cowing.
—Prepare two fine salt mackerel exactly the same as for the above ([No. 1441]). But instead of broiling them, place them in a saucepan, with plenty of cold water, on the hot range, and as soon as they come to a boil place the pan aside and let slowly cook for seven minutes longer. Remove them carefully with a skimmer, drain well, dress on a hot serving-dish, place a cluster of Hollandaise potatoes ([No. 999]) at each end of the dish, decorate the sides with six quarters of lemon, three at each side, and serve with half a gill of drawn butter in a sauce-bowl separately.
1443. Fried White-Bait.
—Have one pound of fine fresh white-bait, thoroughly wash them in cold water; the water in which they are washed must be very cold, a piece of ice can even be added to it, so as to keep them firm; thoroughly drain, then inclose them in a dry towel and lightly shake them so as to thoroughly dry. Dip them in cold milk. Mix together two cups of cracker dust with one cupful of flour, roll the white-bait into this, and then fry them in very hot fat for one minute only. Remove, and thoroughly drain, sprinkle over a tablespoonful of salt equally divided. Dress on a hot dish with a folded napkin, and immediately send to the table.
White-bait should never be prepared in advance, except one minute before the time of serving, as they are very easily spoiled.
1444. White-Bait à la W. Merrill.
—Prepare a pound of fine whitebait the same as the above ([No. 1443]); when fried, mix a tablespoonful of salt with a saltspoonful of cayenne pepper and equally sprinkle it over all; dress on a hot dish, decorate with six slices of broiled bacon ([No. 754]), and serve.