Boil the fish, and then put it in a stewpan, with a piece of butter and sweet herbs. Set it on the fire till the butter becomes oil.
Mackarel, to boil.
Boil them in salt and water with a little vinegar. Fennel sauce is good to eat with them, and also coddled gooseberries.
Mackarel, to broil.
You may split them or broil them whole; pepper and salt them well. For sauce, scald some mint and fennel, chop them small; then melt some butter and put your herbs in. You may scald some gooseberries and lay over your mackarel.
Mackarel, to collar.
Collar them as eels, only omit the sage, and add sweet herbs, a little lemon-peel, and seasoning to your taste.
Mackarel, to fry.
For frying you may stuff the fish with crumbs of bread, parsley well chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. Serve up with anchovy or fennel sauce.