Salt Mackerel Cooked In Milk Recipe 1 ingredients

To prepare this Salt Mackerel Cooked In Milk Recipe 1, first let a mackerel lie, flesh side down, overnight in cold water. In the morning drain and dispose in an agate pan where it will lie flat; cover to the depth of one-fourth an inch with fresh, sweet milk and let simmer very gently, on the back of the range or in the oven, about twenty minutes. Serve with plain boiled or baked potatoes.

Often half a large mackerel will prove better than the whole of a small one. Left over bits of the fish are good in a potato salad or with yolks of eggs as a sandwich filling.

SHAD OR OTHER FISH ROE BAKED IN TOMATO SAUCE

Cut fine a small onion and a green or red pepper and cook in two tablespoonfuls of butter until softened and yellowed, then skim from the butter and sprinkle over the bottom of an au gratin dish. Above the vegetables set two fresh shad roe. Have ready a cup of hot tomato sauce; pour this over the roe and set the dish into the oven. Let bake about half an hour. Baste four or five times with the sauce, as roe is proverbially dry. Serve in the baking dish. White or brown sauce may replace the tomato.