them away in a dry place till wanted. Of course,
this recipe depends almost entirely on the freshness of
the mackerel. Mackerel treated thus are excellent
toasted, or flaked and served with rémoulade or tomato
salad, and make delicious savouries.
— Soused.—These are done precisely as salmon,
etc., is soused.
All these fish are excellent. Excellent if
plainly boiled and served cold, whole, garnished with
fennel or watercress; tomato, rémoulade, curry, Holland-
aise, or tomato sauce being sent in a boat with them in a
boat. Abroad, these cold fish are often freed from skin
and bone, and flaked neatly (we have given rules for
this), piling the flakes high on the dish, pour over them a
rich mayonnaise sauce well-mixed with minced parsley
or tarragon, and serve garnished with green tarragon,
or fennel, and crayfish or prawns.
Mullet in Jelly.—Put a nice large grey mullet,
weighing from 1½lb. to 2lb., into a kettle with water
enough to cover it, with two carrots, each stuck with
three or four cloves, a little allspice, the juice of six
sweet and three Seville oranges, and of one or two good
lemons, with a gill wineglassful of sherry; bring this all
to the boil, then simmer gently till the fish is cooked,
when you lift it out with a strainer. Dissolve 1oz. of
best leaf gelatine in the liquor the mullet was cooked
in, simmering it gently till all is blended, then strain
through a fine strainer on to the fish, which should have
been placed in position, back down, in a deep dish, and
held so by means of a fine skewer. As soon as the fish
is firmly fixed in the jelly, draw out the skewer, pour
on the fish the rest of the jelly, and leave it for forty-
eight hours till perfectly set, when it is turned out, and
served garnished with nice sprays of parsley.