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Mackerel, Fillets of

INGREDI- ENTS for dish for 4 or 5 persons.-2 large mackerel, 1 oz. of butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, 3 tablespoonfuls of Béchamel; salt, cayenne and lemon-juice to taste. AVERAGE Cost, 1s. 6d.

Clean the fish and fillet it; scald the herbs, chop them fine and put them, with the butter and stock, into a stewpan. Lay in the mackerel and simmer very gently for 10 minutes; take them out and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil and pour it over the mackerel.

TIME.-20 minutes.

SEASONABLE from April to July.

Note. Fillets of mackerel may be covered with egg and bread-crumbs and fried of a nice melted butter. brown. Serve with maître d'hôtel sauce or plain