The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

adding chopped parsley to the seasoning, and make the sauce as for Filets de soles à l’Italienne (No. 266). No. 302. _Whiting à l’Huile._ Fry the whiting in very hot salad oil, instead of lard, of a very light brown colour; dish it on a napkin, garnish with fried parsley, and serve shrimp sauce in a boat. No. 303. _Mackerel._ The mackerel is a useful fish, and makes its appearance upon the tables of all classes; for whilst its delicious flavour makes it a favourite of the rich, its cheapness frequently renders it economical food for the poor. To plain boil them put them in boiling salt and water, let them simmer twenty minutes or half an hour, according to the size; dish on a napkin, garnish with parsley, and serve fennel sauce (No. 75) in a boat. No. 304. _Mackerel à la Maître d’Hôtel._ Cut a mackerel up the back close to the bone, season it with pepper and salt, (a little cayenne if approved,) butter the skin well, and lay it on the gridiron; it will take about twenty minutes over a moderate fire to broil; when it is done have ready a quarter of a pound of maître d’hôtel butter (No. 79), place the mackerel on a dish without a napkin, put half the butter in the incision at the back, and spread the rest over it; place it in the oven a few minutes and serve very hot. No. 305. _Fillets of Mackerel à la Dumas._ Fillet your mackerel as you would whitings by passing the knife down the back bone, lay your fillets in a buttered sauté-pan, (the skin side upwards), with two tablespoonfuls of oil, two of port wine, and season with a little pepper and salt; place them over a sharp fire ten minutes, then turn them and place them over again five minutes longer, or till they are done, take them out, cut each fillet in halves, and dish them round on a dish without a napkin; then put twelve tablespoonfuls of brown sauce (No. 1) into the sauté-pan, let it boil