Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs, the chopped yolks of two hard-boiled eggs, a tablespoonful of butter, and onion-juice, minced parsley, salt, and pepper to season. Bind with the yolk of a raw egg and fill a cleaned fresh mackerel with the stuffing. Put the fish on a buttered baking-dish, dredge with flour and pour around it a cupful each of boiling water and stock. Bake until done, basting often with melted butter and the drippings. When done slide on to a hot platter and add to the remaining liquid sufficient warm water to make the required quantity of sauce. Thicken with browned flour, seasoned with tomato catsup and Worcestershire, pour over the fish, and serve.
BAKED SALT MACKEREL
Soak over night in cold water. In the morning drain, cover with boiling water, and let stand for five minutes. Drain and put into a baking-pan. Rub with butter, season with pepper, and pour over half a cupful of cream or milk. Bake until brown.
BAKED SALT MACKEREL WITH CREAM SAUCE
Soak a salt mackerel over night. In the morning drain, rinse, and put into a baking-pan with a pint of milk. Bake for twenty minutes, take up the fish, and thicken the milk with a tablespoonful each of butter and flour cooked together. Season with salt and pepper, pour over the fish, and serve.
FRIED MACKEREL
Fry three slices of salt pork, and add to the fat a teaspoonful of Worcestershire Sauce. Fry in this fresh mackerel, dredged with flour. Season with melted butter. The mackerel may be dipped in beaten egg before it is dipped in flour.
FRIED SALT MACKEREL
Soak all day in cold water, changing the water every two hours. In the morning drain, wipe dry, roll in flour and fry in melted butter. Serve with melted butter and parsley.