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Mackerel, Baked and Stuffed

Take four mackerel, two tea-spoonfuls of parsley, one tea-spoonful of chopped onion, two ounces of bread-crumbs, half an ounce of suet, one egg, pepper, and salt. Cut the mackerel down the back, take out the backbone, and lay the fish flat on the pastry-board. Make a stuffing of the bread-crumbs, suet, parsley, and onion; flavour with pepper and salt; bind together with the egg; divide the stuffing into four, and lay a portion on each fish; roll up the fish from tail to head, and skewer or tie it in place. Bake for twenty minutes in a moderate oven.