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Mackerel, Fillets Of

Put a tea-cupful of stock and bechamel sauce mixed into a stewpan. Add a lump of butter, about an ounce, some chopped parsley previously scalded, salt, and cayenne. Cut two fine fresh mackerel into fillets, having first well cleansed them. Put the fillets into the sauce, and simmer over a slow fire until done, when place them on a hot dish before the fire. Thicken the liquor with a little flour, boil it up, and pour it over the fillets, with a squeeze of lemon-juice, if liked. Time to simmer, twenty minutes. Probable cost, 1s. 7d.