Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with butter and browned flour.
BOILED MACKEREL À LA BOLONAISE
Clean four fresh mackerel, remove the heads and tails and cut in halves crosswise. Put into a saucepan with sliced onions, a bunch of parsley, salt and pepper, a little white wine, and enough boiling water to cover. Cover with buttered paper and simmer for fifteen minutes. Take out the fish, strain the broth, and thicken a pint of it with two tablespoonfuls each of butter and flour cooked together. Add two tablespoonfuls of butter, a teaspoonful of chopped parsley, and a little tarragon vinegar. Pour over the fish and serve.
BOILED SALT MACKEREL—I
Soak the fish in cold water over night and in the morning rinse thoroughly. Wrap in a cloth and put to boil in cold water. Bring slowly to the boiling point and cook for thirty minutes. Unwrap carefully, take out the backbones, and pour over a little melted butter and cream, seasoning with pepper. Or, serve with a sauce made of a cupful of milk thickened with a teaspoonful of cornstarch, and season with butter, pepper, salt, and minced parsley. Take from the fire, add one egg well beaten, and pour over the fish. Garnish with lemon and parsley.
BOILED SALT MACKEREL—II
Soak over night in cold water and in the morning rinse thoroughly. Boil, drain, and pour over a cupful of hot cream in which a tablespoonful of butter has been melted.
BOILED SALT MACKEREL—III
Wash thoroughly, cover with cold water to which a chopped onion and a little black pepper have been added, and boil until the flesh loosens from the bone. Drain, and serve with melted butter and minced parsley.