Salt Mackerel
Clean the fish by scraping off any rustylooking portions and the thin black membrane found on the inside, and lay it over night in plenty of cold water, with the skin side up. In the morning place the fish in a frying-pan on the fire, cover with fresh water, and slowly heat to the boiling point. Drain off this water, add just enough fresh water to cook the fish, and boil slowly until tender. Lift the mackerel out carefully (a pancake turner will be found most convenient for such work), and place it on the serving dish in the oven to keep hot while the gravy is being prepared. This is made as follows: drain off the water left in the frying-pan after the removal of the fish, until there is one-half pint remaining, then pour into the pan one pint of milk. When the liquid boils, add three tablespoons of flour stirred to a paste with two tablespoons of butter, and seasoned with salt and pepper. Let the gravy boil slowly three or four minutes stirring constantly until smooth; then pour it over the mackerel.