280. INGREDIENTS.—1/4 lb. of salt to each gallon of water.
Mode.—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. (See Coloured Plate, F.)
Time.—After the water boils, 10 minutes; for large mackerel, allow more time.
Average cost, from 4d.
Seasonable from April to July.
Note.—When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.
BROILED MACKEREL.
281. INGREDIENTS.—Pepper and salt to taste, a small quantity of oil.
Mode.—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 15 minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted, with a maître d'hôtel sauce in a tureen.
Time.—Small mackerel 15 minutes. Average cost, from 4d.