Cook the mackerel in the oven with the stock, sherry wine, herbs, lemon juice, and onion, cover with a buttered paper; when cooked, remove the skin, split the fish open, and remove the bones; butter a fireproof dish, lay in a layer of sliced tomatoes, a little salt and pepper, then a layer of fish and some tiny pieces of butter, repeat this until the fish is used; finally put a layer of sliced tomatoes on the top; pour over the stock in which the fish was cooked, cover with bread crumbs and some small pieces of butter, and cook in a moderate oven for twenty minutes; sprinkle the parsley over the top and serve at once.
OYSTER CURRY
- 1 quart oysters
- ½ pint (1 cup) tomatoes
- 3 tablespoonfuls curry powder
- ½ pint (1 cup) beef stock
- 1 apple
- 2 tablespoonfuls flour
- 1 teaspoonful salt
- 1 cupful plain boiled rice
- 2 tablespoonfuls butter
- 1 Spanish onion
Chop the onion and brown it in one tablespoonful of the butter in a casserole or earthenware dish, add the curry powder, the remaining tablespoonful of butter, the apple chopped, and the stock.
Simmer slowly for half an hour.
Put the oysters, their liquor, and the tomatoes into another pan over the fire. When the edges of the oysters begin to ruffle put the two mixtures together.
Add the salt, and thicken with the flour moistened with a little cold water. Boil for five minutes stirring constantly.
Serve with the hot plain boiled rice.
SCALLOPS EN CASSEROLE
- 18 scallops
- ½ pint (1 cup) white stock
- 2 heaping tablespoonfuls (2 ozs.) butter
- ¼ pint (½ cup) cream
- 1 small onion
- 2 shallots
- 1 heaping tablespoonful (1 oz.) flour
- 3 egg yolks
- 3 chopped mushrooms
- Some small pieces puff pastry
- Salt, pepper, and red pepper to taste