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Mackerel, Boiled (Wash and clean carefully after)

Wash and clean carefully, after removing the roes. The mackerel is in its greatest perfection when there is little roe. Lay the fish and roes separately into cold water, and to a gallon of water add from three to four ounces of salt and two table-spoonfuls of white vinegar; when at boiling point, skim, and simmer only until done. Much depends on the size of the fish. Remove at once when done, or from their great delicacy of skin they will crack if kept in the water. The usual test, when the eyes start and the tail splits, should be attended to. Serve on a napkin with the roe, and fennel or anchovy sauce in a tureen. Time, about ten minutes after the water boils. Probable cost, 3d. to 4d. each.