A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

=Mackerel, Boiled.=--Wash and empty them without splitting them more than can be helped. Lay them in _hot_ water with plenty of salt. Let the water come to a boil, then draw aside and simmer them till the skin shows signs of breaking. Drain, and serve on a clean serviette. Garnish with parsley. Serve either parsley or fennel sauce with them. =Mullet, Red.=--These fish are much the best if cooked in buttered paper. They may be roast, baked, or boiled--all ways are excellent if the precaution of wrapping up be observed. A liberal share of butter should be enclosed with them. The gills and fins only are removed; the inside remains untouched, as the liver is much esteemed. Cook them about twenty-five minutes, take out of the papers, and serve with plenty of sauce in a tureen. Add the liquor which has oozed from the fish to some plain melted butter, with a spoonful of anchovy sauce, a squeeze of lemon juice, and a glassful of some good red wine. =Mullet, Red= (Broiled _à la maître d'hôtel_).--Clean the mullet and empty them, score them across in several places, lay them to soak in a marinade of salad oil and minced sweet herbs--garlic also if the taste is liked. Let them lie in this for half an hour. Drain them, sprinkle with salt and pepper, lay on a gridiron, and broil over a clear fire, turning on both sides. =Mullet, Grey.=--The grey mullet is but seldom offered for sale. It is generally thought much inferior to the red, and is only seasonable during the heat of summer. It may be cooked in any of the ways given for mackerel or for red mullet. =Oysters.=--Oysters are never so excellent or so easy of digestion as when they are eaten straight out of the newly-opened shell. If carefully opened, and none of the juice be spilt, they will need no seasoning; but if it be preferred, salt and pepper may be sprinkled over them, also a squeeze of lemon juice. Brown bread and butter is the usual accompaniment to them. =Oysters, Browned in their