A fine salt water fish enjoyed by most people; it should not be washed, wipe it dry with a clean cloth, cut off the fillets, season with salt and pepper, score the skin lightly, squeeze a little lemon juice on the flesh, broil it skin side down first, serve it with maitre d' hotel butter, garnish with Julienne potatoes, and you have the dish of an epicure.

Boiled Mackerel

Draw and wipe the fish, boil it plain in salted water; serve with melted butter separate, garnish with Hollan-daise potatoes and half a lemon.

Boiled Mackerel

Head removed, cut in halves across, drawn, wiped, boiled in seasoned fish broth containing an onion, bunch of parsley and a little Chablis wine; when done (about 12 minutes) serve either with parsley, caper, olive, drawn butter or Ravigote sauces.

Buttered Mackerel

Fillets of mackerel wiped dry, placed into a sauce made of melted butter seasoned with anchovy essence, a little mustard, lemon juice, ground mace and red pepper, stew slowly for twenty minutes, then serve.

Broiled Stuffed Mackerel

Draw the fish and wipe dry; make the stuffing of cold butter with a very little fresh grated bread crumbs, chopped chives and shallots, lemon juice, salt and pepper, stuff the opening where drawn, roll in buttered paper, tie the ends, broil slowly till done, remove the paper; serve at once garnished with green stuff and lemon.

Baked Fillets Of Mackerel

The fish wiped and filleted, the fillets baked and basted with maitre d' hotel butter; served with a brown fish sauce centaining chopped chervil, tarragon, minced truffle peelings and a flavoring of port wine.

Fried Mackerel, Butter Sauce

Fillets of mackerel wiped, seasoned with lemon juice, salt and red pepper, dipped in flour, then into beaten eggs, fried in hot fat; served with lemon butter sauce, garnished with Parisi-enne potatoes.

Fillets Of Mackerel, Sautes

The fillets wiped seasoned with salt, red pepper and lemon juice, rolled in flour, sauteed with butter; served with a brown fish sauce at the sides, garnished with green stuff and lemon.

Soused Mackerel

Heads and tails removed, the fish drawn and wiped, arranged in pan with whole peppers, allspice, bay leaves and cloves, cover them with equal quantities of white wine vinegar and water, bake slowly for one hour, serve cold, either plain or with Ravigote sauce.

Baked Stuffed Fillets Of Mackerel

Split, bone and wipe the fish, season with salt and pepper, quickly set the cut side by lightly frying in butter; make the stuffing of fresh grated breadcrumbs moistened with Alle-mande sauce and seasoned with minced fried shallots, chopped parsley, anchovy essence and Harvey's sauce; spread it on the fried side, smooth, arrange on buttered baking sheet, bake; serve garnished with potato croquettes and lemon.

Boiled Salt Mackerel

No. I mess are the best; soak them overnight in cold water, then rinse in clear running water, then lay them for an hour in milk, put to boil in cold water, when done, serve with melted butter, maitre d'hotel, mustard, or parsley sauces.

Broiled Salt Mackerel

Extract the salt as in the preceding, then wipe dry after taking them out of the milk, season with pepper, brush with butter, broil; serve with melted butter, garnished with parsley and lemon.