one or two waters. Wrap each up in a cloth and put it into a kettle
with considerable water, which should be cold; cook about thirty
minutes. Take it carefully from the cloth, take out the backbones and
pour over a little melted butter and cream; add a light sprinkle of
pepper. Or make a cream sauce like the following:

Heat a small cup of milk to scalding. Stir into it a teaspoonful of
cornstarch wet up with a little water. When this thickens, add two
tablespoonfuls of butter, pepper, salt and chopped parsley, to taste.
Beat an egg light, pour the sauce gradually over it, put the mixture
again over the fire, and stir one minute, not more. Pour upon the
fish, and serve it with some slices of lemon, or a few sprigs of
parsley or water-cress, on the dish as a garnish.


BAKED SALT MACKEREL.

When the mackerel have soaked over night, put them in a pan and pour
on boiling water enough to cover. Let them stand a couple of minutes,
then drain them off, and put them in the pan with a few lumps of
butter; pour on a half teacupful of sweet cream, or rich milk, and a
little pepper; set in the oven and let it bake a little until brown.


FRIED SALT MACKEREL.

Select as many salt mackerel as required; wash and cleanse them well,
then put them to soak all day in _cold_ water, changing them every two
hours; then put them into fresh water just before retiring. In the
morning drain off the water, wipe them dry, roll them in flour, and