on the ham, spread with the fried vegetables, cover
with another slice of ham, and fold the paper over, twisting the
ends. Bake for fifteen minutes in a moderate oven. Serve in the
paper.

POTTED MACKEREL

Pound together an ounce of black pepper
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and six blades of mace. Mix with two ounces of salt and half an
ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel,
and fry in oil. Drain, and put the fish in a stone jar. Fill with
vinegar, and put two tablespoonfuls of oil on top. Cover closely
and let stand for two days before using.

FILLETS OF MACKEREL WITH RAVIGOTE SAUCE

Cook the fillets of four fish in a buttered dish with salt, pepper,
grated nutmeg, and half a cupful of white wine. For the sauce chop
fine four shallots and put into a saucepan with two tablespoonfuls
of butter and four tablespoonfuls of tarragon vinegar. Reduce half by
boiling and add a pint of white stock thickened with a tablespoonful
each of butter and flour cooked together. Add two tablespoonfuls
of butter, pour over the fish, and serve.

MACKEREL WITH WHITE WINE SAUCE

Cook three fresh mackerel in a cupful of white wine, with butter,
salt, pepper, grated nutmeg, minced onion, and parsley to season.
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Take out the fish, and add two cupfuls of white stock to the gravy.
Thicken with two tablespoonfuls each of butter and flour cooked
together, take from the fire, and add the yolks of three eggs well
beaten. Pour the sauce over the fish, sprinkle with crumbs, dot
with butter, and bake brown. Sprinkle with lemon-juice and serve
in a baking-dish.

SPANISH MACKEREL SALAD

Drain the oil from a can of pickled Spanish mackerel, and cut the
fish in slices. Boil a bunch of red beets for half an hour in water
to cover, then drain and bake for half an hour in a hot oven. Peel,
slice thin, and cool thoroughly. Mix with the mackerel, add a small
bunch of radishes sliced thin, and half a dozen sliced pickles.
Surround with lettuce leaves and pour over a French dressing.

STUFFED MACKEREL WITH ANCHOVY SAUCE

Stuff the prepared fish with seasoned crumbs mixed with chopped
shallots, parsley, and mushrooms. Sew up and bake, basting with
oil. Serve with Cream Sauce, seasoned with anchovy essence.

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GERMAN PICKLED MACKEREL

Skin, bone, and cut into pieces four pounds of fresh mackerel,
and put it in layers into a stone jar, sprinkling each layer with
pepper, salt, bay-leaves, and sweet herbs. Cover with