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page 71
the flour (finely crushed biscuits will serve the purpose) fry in plenty of hot
olive oil. Serve hot, garnished with greens and lemon.
16. STUFFED MACKEREL. Another Style.
ISOUMERUE DOLMA
Ingredients:
Mackerel .................................................. 6, small.
Dry Onions ............................................... 4, medium.
Green Onions ..................................................... 6.
Lemon ............................................................ 1.
Parsley .................................................... 1 bunch.
Butter ............................................ 2 tablespoonfuls.
Royal Paper ............................................... 6 pieces.
Salt and pepper, to taste.
Method:
After preparing the mackerel for stuffing according to directions given in the
preceding recipe, No. 14, make the following mixture ready for stuffing:
Chop the dry and green onions well, also the parsley, and mix with the butter,
the juice of the lemon and salt and pepper to taste. With this stuff the fish
and wrap them in oiled paper (Royal Paper) which should be cut suitably--the
ends
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