SALT MACKEREL
Salt mackerel should be covered with cold water and left skin side up to soak over night. For breakfast, dry in a cloth and broil, with the flesh side toward the fire, or else brown in a hot pan with a little butter, and serve on a hot platter garnished with slices of lemon.
I have purposely avoided giving recipes calling for frying in deep fat, as there is always more or less danger of an inexperienced child meeting with an accident in handling any quantity of melted lard, but mothers who wish to use it will find that fritters, fish and other things when cooked that way get a nice color and really take up less fat than when fried (sautéd) in the more common style.
CHAPTER V
Simple Meat Dishes
Here let me put in a few words about some easy ways of cooking meat. The recipes are simple, but everything depends on your getting in plenty of seasoning, cooking as directed, and—not burning. Be sure to have veal, lamb and pork well done, as no one likes these rare or even pink, but study the family taste about the length of time to cook beef. I have purposely omitted the ordinary dinner meats (I couldn't tell you everything in one little book!), but if you learn to make what I do tell you about, you will certainly become a good cook.
PAN-BROILED LAMB CHOPS