BROILED SALT MACKEREL

Freshen the fish by soaking it over night in cold water, with the skin uppermost.  Drain and wipe dry, remove the head and tail; place it upon a butter broiler, and slowly broil to a light brown.  Place upon a hot dish, add pepper, bits of butter, a sprinkling of parsley and a little lemon juice.

BOILED SALT MACKEREL

Soak mackerel over night in cold water, with the skin side up, that the salt may be drawn out, change the water often, and less time is required.  Drain.  Place mackerel in shallow kettle, pour water over to cover and boil ten to fifteen minutes or until flesh separates from the bone.  Remove to platter and pour hot, melted butter over and serve with hot potatoes.

They may also be boiled and served with a White Sauce.

MARINIRTE FISH

Take pickerel, pike or any fish that is not fat, cut into two-inch slices, wash well, salt and set aside in a cool place for a few hours.  When ready to cook, wash slightly so as not to remove all salt from fish.  Take heads and set up to boil with a whole onion for twenty-five minutes, then add the other pieces and two cups of vinegar, one cup of water, four bay leaves and twelve allspice, a little pepper and ginger.  Cook for thirty-five minutes longer.  Taste fish, add a little water or a little more vinegar to taste.  Then remove fish carefully so as not to break the pieces and let cool.  Strain the sauce, return fish to same, adding a few bay leaves and allspice.  Set in a cool place until sauce forms a jelly around the fish.  Can be kept covered and in a cool place for some time.

SOUSED HERRING

Split and half three herrings, roll and tie them up.  Place them in a pie plate, pour over them a cup of vinegar, add whole peppers, salt, cloves to taste and two bay leaves.  Bake in a slow oven until soft (about twenty minutes).

SALMON LOAF

Blend together one can of salmon, one cup of grated bread crumbs, two beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half teaspoon of paprika, one-half teaspoon of salt, one tablespoon of chopped parsley and one tablespoon of onion juice.  Place in a greased baking dish.  Sprinkle top with thin layer of bread crumbs.  Bake in hot oven for thirty minutes or until the crumbs that cover the dish are browned.  Serve with a white sauce.

CREAM SALMON

Remove salmon from the can, place it in a colander and wash under running water or scald with boiling water.  Break into small pieces, stir into one cup of hot cream sauce; bring all to a boil and serve in patty cups or on toasted bread or crackers.

PICKLE FOR SALMON