BROILED MACKEREL—­Draw and wash the mackerel.  Cut off heads and rub over with salt and leave for an hour.  Rub a gridiron with olive oil, lay the mackerel on it and broil over a charcoal fire.  Place some chopped parsley and onions on a hot dish, with the hot fish, squeezing over the mackerel a little lemon juice.  Serve hot.

BROILED MACKEREL, WITH BLACK BUTTER—­Take some mackerel, open and remove bones.  Season with butter, pepper, and salt.  Place the fish on a gridiron and broil over a clear fire.  Put a part of the butter in a saucepan and stir it over the fire until it is richly browned, squeezing into it a little lemon juice.  Place the fish on a hot dish, arrange some sprigs of parsley around it, and pour over it the butter sauce, and serve hot.

CODFISH CONES—­When it is not convenient to make and fry fish balls try this substitute.  Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry.  Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter, and cook five minutes.  Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork.  Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over.  Set in oven to brown.

CODFISH HASH—­Take a cup of cooked cod, pick in pieces and soak in cold water for twelve hours.  Boil some potatoes and add them to the finely chopped fish, a little at a time.  Put in a saucepan with some butter and stir.  Let it cook gently.

FINNAN HADDIE FISH CAKES—­The finnan haddie parboiled with an equal quantity of mashed potatoes, season with melted butter, salt and pepper, add a beaten egg, and mold into cakes.

FISH, EAST INDIA STYLE—­Peel two medium-sized onions, cut into thin slices.  Put in a stewpan with a small lump of butter and fry until lightly browned.  Pour over them some white stock, judging the quantity by that of the fish; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper.  Boil the stock for fifteen or twenty minutes, then strain into a stewpan, skim and put in the fish, having it carefully prepared.  Boil gently, without breaking the fish.  Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken.  Turn the curry out on a hot dish, garnish with croutons of fried bread.  Serve hot, with the rice in separate dish.

FISH EN CASSEROLE—­One of those earthen baking dishes with close-fitting cover of the same ware and fit for placing on the table is especially useful for cooking fish.  For instance, take two pounds of the thick part of cod or haddock, both of which are cheap fish.  Take off the skin and lay in the casserole.  Make a sauce from two cups of milk heated, with a good slice of onion, a rounding tablespoon of minced parsley, a small piece of mace,