butter and browned flour, and
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pour over the fish when nearly done. Sprinkle with crumbs, dot with
butter, and brown in the oven. Sprinkle with lemon-juice before
serving.

BAKED KING FISH WITH WHITE SAUCE

Prepare the fish according to directions given in the recipe for
Baked Kingfish, omitting the mushrooms and the seasoning. Pour
over one cupful of white wine, and half a cupful of white stock.
Baste with the liquid while baking. Take up the fish carefully,
and add to the liquid remaining in the pan enough white stock to
make the required quantity of sauce. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
two tablespoonfuls of butter and a little lemon-juice. Strain over
the fish and serve.

KINGFISH A LA MEUNIERE

Prepare and season eight small kingfish, dredge with flour, brown
in butter, and finish cooking in the oven. When done, pour over
two tablespoonfuls of butter which has been cooked brown, sprinkle
with lemon-juice and minced parsley, and serve in the baking-dish.

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SIXTY-FIVE WAYS TO COOK MACKEREL

BROILED SPANISH MACKEREL--I

Cut a fish down the middle, take out all the bones, and cut again
in halves. Dry on a cloth and sprinkle with salt and pepper. Beat
two eggs, add an equal quantity of olive-oil, dip the fish into
this, then into bread-crumbs, and broil over a clear fire.

BROILED SPANISH MACKEREL--II

Split the mackerel down the back and broil carefully over a clear
fire. Season with butter, pepper, and salt.

BROILED FRESH MACKEREL--I

Split two fresh mackerel, remove the backbone, season with salt and
pepper, rub with olive-oil, and broil. Serve with melted butter,
lemon-juice, and minced parsley.

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BROILED MACKEREL--II

Draw and wash the mackerel, cut off the head, rub with olive-oil,
and broil. Sprinkle with minced parsley, onions, and lemon-juice,
and serve very hot.

BROILED MACKEREL--III

Split a mackerel down the back, take out the backbone, sprinkle
with salt, and broil on a buttered gridiron. Serve with melted
butter, lemon-juice, salt, and pepper. A little minced parsley may
be added.

BROILED MACKEREL WITH ANCHOVY BUTTER

Split and broil a fresh mackerel and serve with melted butter, seasoned
with anchovy paste.

BROILED MACKEREL AU BEURRE NOIR

Open the mackerel, remove the bones, sprinkle with pepper and salt,
spread with butter, and broil. Cook a tablespoonful of butter until