545.—MACKEREL, BOILED, WITH PARSLEY SAUCE. (Fr.—Maquereau Bouilli.)
Ingredients.—2 mackerel, water, salt, parsley sauce (No. 311).
Method.—Remove the roes, wash the fish, put them into the fish-kettle, with just sufficient hot water to cover them, and add salt to taste. Bring the water gently to near boiling point, then draw the kettle aside, and cook very gently for about 10 minutes. If cooked too quickly, or too long, the skin is liable to crack, and spoil the appearance of the fish. It is a sure indication that the fish is sufficiently cooked when the skin becomes loose from the flesh. Drain well, place the mackerel on a hot dish, pour over them a little parsley sauce, and serve the remainder separately in a tureen. Fennel and anchovy sauces may also be served with boiled mackerel.
Time.—From 10 to 15 minutes. Average Cost, 6d. to 9d. each. Sufficient for 5 or 6 persons. Seasonable from April to July.
The Mackerel (Fr. maquereau) is not only one of the most elegantly shaped, but one of the most beautifully coloured of the fish that frequent our coasts. The characteristic metallic lustre of its body is familiar to all. The mackerel is a migratory fish, and visits in enormous shoals the coasts of England in May and June, and those of Scotland in July and August. It is captured by means of drift-nets, in which it is caught by entangling its head in the meshes. The mackerel spawns in May and June. The Romans were acquainted with this fish, and made from its fat the celebrated "sarum," or "relish." The mackerel rarely exceeds the weight of 2 lb.; its ordinary length is between 14 and 20 inches. When taken out of the water it dies immediately, and for a short time emits a phosphorescent light.
546.—MACKEREL, BROILED. (Fr.—Maquereau Grillé.)
Ingredients.—1 large mackerel, a little salad-oil, or butter, salt and pepper.
Method.—Do not wash the fish, but wipe it clean and dry. Split it down the back, sprinkle it well with seasoning, and brush lightly over with salad-oil or warm butter. The fish has a more delicate flavour if wrapped in a well-buttered paper, but it may be broiled without it. The fire must be clear, and the fish should be turned frequently. Allow 15 to 20 minutes for a mackerel of medium-size, and a few minutes longer when broiled in paper. Serve with Maître-d'Hôtel butter or Maître d'Hôtel sauce (No. 200).
Time.—15 to 25 minutes. Average Cost, from 6d. to 10d. Sufficient for 2 or 3 persons. Seasonable from April to July.
547.—MACKEREL, FILLETS OF. (Fr.—Filets de Maquereau à la Béchamel.)
Ingredients.—2 medium-sized mackerel, ¾ of a pint of Béchamel sauce, 1½ ozs. of butter, 1 teaspoonful of lemon-juice, salt and pepper.
Method.—Wash, dry, and fillet the fish. Melt the butter in a sauté-pan, and fry the fillets without browning them. Remove the fish and keep it hot, put in the Béchamel sauce, and bring nearly to boiling point; then return the fish to the stewpan, cover closely, and simmer