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Fresh Mackerel, Italienne

Prepare and keep hot an Italienne sauce. Cut off the head, neatly trim and wipe a nice, fat, fresh mackerel of three pounds. Split it in two through the back, remove the spinal bone, and season with a teaspoon salt and half teaspoon white pepper. Place it in a lightly buttered tin, skin side downward, place a few little bits of butter on top of the fish, then set in the oven for twenty minutes. Remove, place in a baking dish, pour the Italienne sauce and sprinkle a tablespoon grated Parmesan cheese over; set in the oven again for fifteen minutes, remove, decorate the dish all around with thin half slices lemon and serve.