Ingredients:	4 middling-sized mackerel a nice delicate forcemeat (_see_ Forcemeats) 3 oz. of butter; pepper and salt to taste.
Method:	Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for 1/2 an hour, and either serve with plain melted butter or a _maitre d'hotel_ sauce.
Time:	1/2 hour.
Notes:	Baked mackerel may be dressed in the same way as baked herrings (_see_ No. 268), and may also be stewed in wine. WEIGHT OF THE MACKEREL.--The greatest weight of this fish seldom exceeds 2 lbs., whilst their ordinary length runs between 14 and 20 inches. They die almost immediately after they are taken from their element, and, for a short time, exhibit a phosphoric light. 280.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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