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Classic
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page 52
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-bottom
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.
SCALLOPED CRABS.
Put the crabs into a kettle of boiling water, and throw in a handful of salt.
Boil from twenty minutes to half an hour. Take them from the water when done and
pick out all the meat; be careful not to break the shell. To a pint of meat put
a little salt and pepper; taste, and if not enough add more, a little at a
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