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Mackerel with Tomatoes

I medium sized mackerel I lb. skinned tomatoes I wineglassful sherry wine 2 heaping tablespoonfuls (2 ozs.) butter I slice onion Juice ½ lemon 1/2 pint (I cup) stock I teaspoonful powdered herbs 1/2 cupful bread crumbs Salt and pepper I tablespoonful chopped parsley Cook the mackerel in the oven with the stock, sherry wine, herbs, lemon juice, and onion, cover with a buttered paper; when cooked, remove the skin, split the fish open, and remove the bones; butter a fireproof dish, lay in a layer of sliced tomatoes, a little salt and pepper, then a layer of fish and some tiny pieces of butter, repeat this until the fish is used; finally put a layer of sliced tomatoes on the top; pour over the stock in which the fish was cooked, cover with bread crumbs and some small pieces of butter, and cook in a moderate oven for twenty minutes; sprinkle the parsley over the top and serve at once.

I quart oysters