Mackerel, Boiled
INGREDI- ENTS. Mackerel, lb. of salt to each gallon of water. AVERAGE COST, 4d. each.
Cleanse the inside of the fish thoroughly, and lay it in the kettle, with sufficient water to cover it, with salt as above; bring them gradually to boil, skim well and simmer gently till done; dish them on a hot napkin, heads and tails alternately and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it.
TIME. After the water boils, 10 minutes; for large mackerel allow more time.
SEASONABLE from April to July.
Note. When variety is desired, fillet the mackerel, boil it and pour over parsley and batter; send some of this to table in a tureen.
ENTS. - M