Mackerel, Cream Horseradish Sauce—Salt and Smoked

Soak salt mackerel for twelve hours, changing the water several times; cook the fish in an abundance of water into which has been added a dash of vinegar, thyme, bay leaf, branches of parsley, and sliced onions; remove the saucepan at the first boil, and leave the fish in the water without allowing it to boil any more for fifteen minutes; drain, dress the mackerel on a folded napkin, and surround with parsley leaves. Serve at the same time a sauce-boat of cream sauce (No. 454), into which has been incorporated half its quantity of grated horseradish heated in the sauce without boiling.

For Smoked Mackerel.—Instead of boiling the fish, broil it over a slow fire, and serve it on a horseradish sauce with cream (No. 478).