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Fresh Mackerel with Gooseberries

Cut off head and fins from a very fresh three-pound mackerel. Split in two through the back, remove the spinal bone. Season with teaspoon salt and half teaspoon pepper, and place it on a lightly buttered baking dish. Spread a maitre d'hotel butter over the fish, then set in oven for thirty-five minutes. Remove, dress on a dish, pour gooseberry sauce over and serve.