butter, and chopped aspic and seasoned watercress.
This is a great supper or buffet dish abroad, but is
quite as good if the whole is packed neatly into a plain
round Charlotte mould, and stood on a slice of bread
cut a size or two larger than the mould, fried a delicate
golden brown and biscuit crisp, then spread when
cold with a thick, even coating of maître d'hôtel butter.
This may also be made with fillets of any cold fish,
only mixing a little lobster, minced shrimps or prawns,
etc., with the macédoine. Lobster is so seldom served
cold save en mayonnaise that any detailed description
of its treatment must be given amongst the salads.
Mackerel, Rolled.—Remove the heads, and thoroughly
cleanse, some soft-roed mackerel, remove the back-
bones, and halve the fish lengthways; lay a piece of the
roe on each half; dust each with pepper, salt, and a very
little sifted flour, and roll each half up tightly, tail out;
pack these little rolls in a deep baking-dish, pour over
them sufficient vinegar (a little diluted with water)
to just cover them, season with fresh black pepper and
salt, cover the fish with a reversed plate, and bake one
and a half hours in a moderate oven. When cooked,
lift the fish out on to a clean dish, stir about a dessert-
spoonful of essence of anchovy (according to the size of
the fish) into the fish liquor, and strain this on to the
fish. This dish, by the way, is as nice hot as cold.
— Collared.—Clean and split some nice large
mackerel, removing the heads and backbones (these
may be broiled and make an excellent savoury with
either cooked soft roes or broiled mushrooms), rub the fish
well with a mixture of salt, freshly-ground black pepper,
mace, allspice, and cloves, all finely powdered; roll the
fish up tightly, tying them into shape with broad tape
or strips of calico. Cook them in acidulated and