Ingredients:	1/4 lb. of salt to each gallon of water.
Method:	Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. (_See_ Coloured Plate, F.)
Time:	After the water boils, 10 minutes; for large mackerel, allow more time.
Notes:	When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen. 281.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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