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

five minutes, then add a teaspoonful of chopped mushrooms, half ditto of chopped parsley, a little lemon juice, and a small quantity of sugar; chop the roe of the mackerel and put in the sauce, let it simmer five minutes, pour it over the fillets, cover them lightly with bread-crumbs, brown lightly with the salamander and serve very hot. The sauce must not be too thick. No. 306. _Mackerel au beurre noir._ Open your mackerel at the back, season with pepper and salt, butter all over, and lay quite flat on the gridiron, broil it about a quarter of an hour over a moderate fire, and place it in a dish without a napkin, then put half a pound of butter in a stewpan, place it over a sharp fire till it becomes black, (but not burnt,) throw in half a handful of picked parsley, fry it crisp, and pour it over the fish, then put four tablespoonfuls of common vinegar into the stewpan, boil it half a minute, season with pepper and salt, and pour likewise over the fish, put it in the oven five minutes and serve very hot. No. 307. _Fillets of Mackerel à la Venitienne._ Fillet your mackerel and cut each fillet in halves, butter a sauté-pan and lay them in skin-side downwards; season with a little pepper, salt, and chopped eschalots; place them on a slow fire five minutes, then turn them, and place them again on the fire ten minutes longer, but keep them quite white; dress them on a dish without a napkin in the form of a star; put ten tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with half a teaspoonful of chopped tarragon and chervil, half ditto of chopped truffles, and a tablespoonful of port wine; let it boil a few minutes, pour over the fillets and serve. No. 308. _Dublin Bay Haddock à la bonne Femme._ This fish used to be very difficult to procure fresh in London, but the rapidity of steam conveyance by sea and land, brings it almost alive into the London markets. I must