Fresh Mackerel in Papers, Mephisto

Split the mackerel lengthwise in two; suppress the middle bone, pare, season with salt, pepper and nutmeg, then coat the surface with oil and broil over a slow fire (the milts and roe to be cooked apart in the oven). Cut some sheets of paper into long hearts, oil them over and lay on one of their sides a little deviled sauce (No. 459), on top range the fish with either the milts or roe and cover over with more of the sauce; fold the paper over and twist it well around so as to enclose the fish hermetically; range them on the same dish intended for the table, pour over a little oil and lay them in a hot oven. When the paper has swollen and is a fine color, place the dish on top of another and serve.