Make a forcemeat of the roe and some parsley, onion, butter, bread crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the fish into strips, spread with the filling, and roll. Arrange in a deep dish, pour in half a cupful of stock, and cover with a layer of mashed potatoes. Bake for three quarters of an hour and serve.
TOASTED SALT MACKEREL
Soak over night in cold water, and hang up for a day or two until perfectly dry. Put in a dry tin and set into the oven for ten minutes.
MACKEREL EN PAPILLOTES
Oil a sheet of paper a little larger than the fish. Lay a slice of cooked ham on each piece of paper, and spread with chopped onion, carrot, parsley, and green pepper fried together in butter. Lay a mackerel on the ham, spread with the fried vegetables, cover with another slice of ham, and fold the paper over, twisting the ends. Bake for fifteen minutes in a moderate oven. Serve in the paper.
POTTED MACKEREL
Pound together an ounce of black pepper and six blades of mace. Mix with two ounces of salt and half an ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel, and fry in oil. Drain, and put the fish in a stone jar. Fill with vinegar, and put two tablespoonfuls of oil on top. Cover closely and let stand for two days before using.
FILLETS OF MACKEREL WITH RAVIGOTE SAUCE
Cook the fillets of four fish in a buttered dish with salt, pepper, grated nutmeg, and half a cupful of white wine. For the sauce chop fine four shallots and put into a saucepan with two tablespoonfuls of butter and four tablespoonfuls of tarragon vinegar. Reduce half by boiling and add a pint of white stock thickened with a tablespoonful each of butter and flour cooked together. Add two tablespoonfuls of butter, pour over the fish, and serve.