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MACKEREL, BAKED (another way)

A quick and simple way of baking mackerel:--Put four or six middle-sized fish, after being washed and well dried, into a baking-dish, back downwards, and rounded so as to make the heads and tails meet; put the roes with them, and some flour and butter blended together in the proportion of half an ounce of butter and half a tea-spoonful of flour to each fish. Add a little salt and cayenne, a small glassful of port or sherry, and enough chilli vinegar to flavour. Bake with some bits of butter over the top, and a buttered paper pressed tightly down without crushing the fish. It is economical to remove the heads and a little of the tails of the fish before baking.