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Fish Left-Overs: Mackerel

HOW TO COOK SALT FISH Stuffed Salt Mackerel. a Freshen 2 fish by soaking six or eight hours, wipe, dry, and squeeze lemon juice over the flesh side. Lay 1 fish in the bottom of a baking pan, and cover with a thick dressing made of bread crumbs well seasoned with parsley, pepper, salt, butter, and bits of thin lemon peel. Lay the other fish on this dressing and baste with melted butter and hot water.

Bake until brown, remove to a hot platter without disturbing the layers, and cover the top with bread crumbs moistened in melted butter and baked brown. Garnish with parsiey.

Baked Salt Mackerel.

Soak the mackerel in cold water over night, placing the split side down. Cut off the fins and tail.

Wash and put in a baking pan with the split side up. Mix a teaspoonful flour with a little milk and stir into pint milk. Pour this over the mackerel, and bake in a moderate oven for half an hour. Just before the fish is done, add a teaspoonful butter.

Boiled Salt Mackerel.

Soak the mackerel over night; wash and put in a flat saucepan; cover with hot water, and cook slowly twenty minutes. Serve with cream, butter, egg, tomato, brown, or parsley sauce.

Broiled Salt Mackerel.

Soak over night; wash and wipe.

Broil over clear coals for twelve minutes. Put the split side over fire first. Season with butter, and serve hot.

Broiled Salt Salmon or Halibut.

If fish is very salt, freshen for an hour or two in cold water; if merely smoked and slightly salted, wash and cut in small pieces about an inch thick. Season well with pepper and salt, and wrap each slice in tough paper well buttered. Twist the ends so the fish is inside a paper bag.

Put in a broiler, and move over a clear fire for about eight minutes.

Take the fish from the paper cases and pour egg sauce over it.