of medium stock, No.105, 3 tablespoonfuls of bechamel (see Sauces); salt, cayenne, and lemon-juice to taste.
165
Mode.--Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.
Time.--20 minutes. Average cost for this quantity, 1s. 6d. Seasonable from April to July.
Sufficient for 4 persons.
Note.--Fillets of mackerel may be covered with egg and bread crumbs, and fried of a nice brown. Serve with maitre d'hotel sauce and plain melted butter.
THE VORACITY OF THE MACKEREL.--The voracity of this fish is very great, and, from their immense numbers, they are bold in attacking objects of which they might, otherwise, be expected to have a wholesome dread. Pontoppidan relates an anecdote of a sailor belonging to a ship lying in one of the harbours on the coast of Norway, who, having gone into the sea to bathe, was suddenly missed by his companions; in the course of a few minutes, however, he was seen on the surface, with great numbers of mackerel clinging to him by their mouths. His comrades hastened in a boat to his assistance; but when they had struck the fishes from him and got him up, they found he was so severely bitten, that he shortly afterward expired.
PICKLED MACKEREL.
283. INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4 mackerel.
Mode.--Boil the mackerel as in the recipe No. 282, and lay them in a dish; take half the liquor they were boiled in; add as much
vinegar, peppercorns, and bay-leaves; boil for 10 minutes, and when cold, pour over the fish.
Time.--1/2 hour. Average cost, 1s. 6d.
MACKEREL GARUM.--This brine, so greatly esteemed by the ancients, was manufactured from various kinds of fishes. When mackerel was employed, a few of them were placed in a small vase, with a large quantity of salt, which was well stirred, and then left to settle for some hours. On the following day, this was put into an earthen pot, which was uncovered, and placed in a situation to get the rays of the sun. At the end of two or three months, it was hermetically sealed, after having had added to it a quantity of old wine, equal to one third of the mixture.
GREY MULLET.
284. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Mode.--If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water,
salted in the above proportion. Serve with anchovy sauce and plain melted butter. Time.--According to size, 1/4 to 3/4 hour.
Average cost, 8d. per lb. Seasonable from July to October. [Illustration: THE GREY MULLET.]
THE GREY MULLET.--This is quite a different fish from the red mullet, is abundant on the sandy coasts of Great Britain, and ascends rivers for miles. On the south coast it is very plentiful, and is considered a fine fish. It improves more than any other salt-water fish when kept in ponds.
RED MULLET.
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285. INGREDIENTS.--Oiled paper, thickening of butter and flour, 1/2 teaspoonful of anchovy sauce, 1 glass of sherry; cayenne
and salt to taste.
Mode.--Clean the fish, take out the gills, but leave the inside, fold in oiled paper, and bake them gently. When done, take the liquor that flows from the fish, add a thickening of butter kneaded with flour; put in the other ingredients, and let it boil for 2 minutes. Serve the sauce in a tureen, and the fish, either with or without the paper cases.
Time.--About 25 minutes. Average cost, 1s. each.
Seasonable at any time, but more plentiful in summer.
Note.--Red mullet may be broiled, and should be folded in oiled paper, the same as in the preceding recipe, and seasoned with pep-per and salt. They may be served without sauce; but if any is required, use melted butter, Italian or anchovy sauce. They should never be plain boiled.
[Illustration: THE STRIPED RED MULLET.]
THE STRIPED RED MULLET.--This fish was very highly esteemed by the ancients, especially by the Romans, who gave the most extravagant prices for it. Those of 2 lbs. weight were valued at about PS15 each; those of 4 lbs. at PS60, and, in the reign of Tiberius, three of them were sold for PS209. To witness the changing loveliness of their colour during their dying agonies, was one of the principal reasons that such a high price was paid for one of these fishes. It frequents our Cornish and Sussex coasts, and is in high request, the flesh being firm, white, and well flavoured.
FRIED OYSTERS.
286. INGREDIENTS.--3 dozen oysters, 2 oz. butter, 1 tablespoonful of ketchup, a little chopped lemon-peel, 1/2 teaspoonful of chopped parsley.
Mode.--Boil the oysters for 1 minute in their own liquor, and drain them; fry them with the butter, ketchup, lemon-peel, and parsley; lay them on a dish, and garnish with fried potatoes, toasted sippets, and parsley. This is a delicious delicacy, and is a favourite Italian dish.
Time.--5 minutes. Average cost for this quantity, 1s. 9d. Seasonable from September to April.
Sufficient for 4 persons.
[Illustration: THE EDIBLE OYSTER.]
THE EDIBLE OYSTER:--This shell-fish is almost universally distributed near the shores of seas in all latitudes, and they especially
abound on the coasts of France and Britain. The coasts most celebrated, in England, for them, are those of Essex and Suffolk. Here they are dredged up by means of a net with an iron scraper at the mouth, that is dragged by a rope from a boat over the beds. As soon as taken from their native beds, they are stored in pits, formed for the purpose, furnished with sluices, through which, at the spring tides, the water is suffered to flow. This water, being stagnant, soon becomes green in warm weather; and, in a few days
afterwards, the oysters acquire the same tinge, which increases their value in the market. They do not, however, attain their perfection and become fit for sale till the end of six or eight weeks. Oysters are not considered proper for the table till they are about a year and a half old; so that the brood of one spring are not to be taken for sale, till, at least, the September twelvemonth afterwards.
SCALLOPED OYSTERS. I.
287. INGREDIENTS.--Oysters, say 1 pint, 1 oz. butter, flour, 2 tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper
and salt to taste; bread crumbs, oiled butter.
167
Mode.--Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 oz. of batter into
a stewpan; when melted, dredge in sufficient flour to dry it up; add the stock, cream, and strained liquor, and give one boil. Put in
the oysters and seasoning; let them gradually heat through, but not boil. Have ready the scallop-shells buttered; lay in the oysters, and as much of the liquid as they will hold; cover them over with bread crumbs, over which drop a little oiled butter. Brown them
