Wash and dry two fresh fish, and put into a saucepan with salt, pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls of cider. Cover and cook for half an hour, then add one cupful of white stock thickened with flour and butter, the yolk of an egg, and a tablespoonful of tarragon vinegar. Strain the sauce over the fish, cover with crumbs, dot with butter, and brown in the oven. Serve in the same dish.
FILLETS OF MACKEREL À LA HORLY
Clean and fillet the fish, remove the skin and bones and soak for an hour in oil and lemon-juice, seasoned with chopped onion, parsley, salt, pepper, and sweet herbs. Drain, dredge with flour, dip in beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato Sauce.
FILLETS OF MACKEREL À L'INDIENNE
Fillet two large fresh mackerel, cut in two and remove the skin. Simmer for fifteen minutes with two tablespoonfuls each of melted butter and curry powder mixed with two wineglassfuls of white wine. Season with salt and pepper. Prepare a Cream Sauce and add to it two tablespoonfuls of butter and the juice of a lemon. Pour over the fish and serve with a border of plain boiled rice.
MACKEREL À LA BRETONNE
Wash and split a large mackerel, wipe dry, dredge with flour, and fry brown in butter. Sprinkle with salt, pepper, and lemon-juice.
SALT MACKEREL À LA BRETONNE
Soak the fish for twelve hours and prepare according to directions given above. Serve with melted butter.