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Mackerel, with Fine Herbs

Rub butter over a baking-tin, and cover the bottom with a mince of fine herbs, about a dozen small mushrooms, four shallots, and a little parsley, which should be first fried and seasoned with pepper and salt. Lay the fish, neatly trimmed, on the herbs, and cover with fine bread-crumbs; moisten with a little good gravy, or white wine, and put lastly some bits of butter over the crumbs. Bake in a gentle oven, and serve browned with a salamander; squeeze a little lemon-juice over. Time, fifteen to twenty minutes. Probable cost, 4d. to 6d. each. Two mackerel will be sufficient for three persons.