BOILED SALT MACKEREL.

Wash and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morning rinse it in one or two waters.  Wrap each up in a cloth and put it into a kettle with considerable water, which should be cold; cook about thirty minutes.  Take it carefully from the cloth, take out the backbones and pour over a little melted butter and cream; add a light sprinkle of pepper.  Or make a cream sauce like the following: 

Heat a small cup of milk to scalding.  Stir into it a teaspoonful of cornstarch wet up with a little water.  When this thickens, add two tablespoonfuls of butter, pepper, salt and chopped parsley, to taste.  Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more.  Pour upon the fish, and serve it with some slices of lemon, or a few sprigs of parsley or water-cress, on the dish as a garnish.

BAKED SALT MACKEREL.

When the mackerel have soaked over night, put them in a pan and pour on boiling water enough to cover.  Let them stand a couple of minutes, then drain them off, and put them in the pan with a few lumps of butter; pour on a half teacupful of sweet cream, or rich milk, and a little pepper; set in the oven and let it bake a little until brown.

FRIED SALT MACKEREL.

Select as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in cold water, changing them every two hours; then put them into fresh water just before retiring.  In the morning drain off the water, wipe them dry, roll them in flour, and fry in a little butter on a hot, thick-bottomed frying pan.  Serve with a little melted butter poured over, and garnish with a little parsley.

BOILED FRESH MACKEREL.

Fresh mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the same way as the salt mackerel.  Broiled ones are very nice with the same cream sauce, or you can substitute egg sauce.

POTTED FRESH FISH.

After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one-eighth cupful of allspice, and one teaspoonful of cloves.

Cut the fish in pieces and put into a half gallon stone baking-jar, first a layer of fish, then the spices, flour, and then spread a thin layer of butter on, and continue so until the dish is full.  Fill the jar with equal parts of vinegar and water, cover with tightly fitting lid, so that the steam cannot escape; bake five hours, remove from the oven, and when it is cold it is to be cut in slices and served.  This is a tea or lunch dish.