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Broiled Mackerel.
Put mackerel to soak immediately after dinner the day before they are wanted for breakfast. Always put the skin side up in the tub of water. Change the water at 3 or 4 o'clock, and at tea-time pour off and rinse; then just cover with milk, if you have it, till bed-time; then take out and hang up to dry till morning, when they will be dry enough to broil nicely, the same as beefsteak, which see. They may be fried, but are not so nice, if broiled without burning.
Stuffed and Baked Fish. —Take out the backbone of the fish, leaving the head and tail on. Chop fine 2 small onions, and fry them in a table-spoonful of butter then add sufficient soaked bread to fill the fish, the yolk of an egg, and season with salt, nutmeg and parsley chopped fine. Stuff the fish with the mixture; pour over the whole some melted butter, and bake. If the oven is very hot, lay over it a greased paper, taking it off to allow the fish to become a nice brown.
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