Spanish Mackerel with Gooseberries—Stuffeed

Split well-cleaned mackerel down the back; take out the bone just below the head and two inches above the tail; season the inside and fill the empty space with a fish forcemeat (No. 76), into which has been added some allemande sauce (No. 407), and a third of its quantity of cooked fine herbs, give the fish its original shape, roll it tightly in two sheets of paper and tie it at both ends, in the center and once again between these, making in all five rows of string; place the fish on a baking pan, set it in the oven for twenty to thirty minutes, remove, unwrap and dress, serving with a garnishing of gooseberries around the fish.

For a Gooseberry Garnishing take half a pound of gooseberries; suppress the stalks and ends, then blanch them for two minutes in boiling water in an untinned copper vessel or until they crush between the fingers, drain and then mix them in a thickened maitre d'hotel sauce (No. 493); pour over the fish and garnish.