Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Spanish Mackerel. |
This extremely choice fish is found
very plentiful during certain
seasons, usually in the months of
June to September. Their general
appearance is similar to the
Spring Mackerel, but a much
larger fish, and without the dark
lines on the sides; there are,
however, three or four rows of
pale yellow spots instead.
There
is another variety, called the
Spotted Cyburn, which is known
among the fishmen also as the
Spanish Mackerel. It, however,
appears a slimmer fish, more
compressed, and has sometimes
four or five rows of bright
yellow spots nearly together and
running out alternately on the
sides nearly the whole length.
The
Spanish Mackerel are sold usually
at high prices, and their general
weight ranges from two to eight
pounds.
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BOILED MACKEREL.--This being a very
delicate fish, it loses its life
as soon as it leaves the sea; and
the fresher it is, the better.
Wash and clean them thoroughly;
put them into cold water, with a
handful of salt in it; let them
rather simmer than boil. A small
mackerel will be done enough in
about a quarter of an hour; when
the eye starts and the tail
splits, they are done; do not let
them stand in the water a moment
after, as they are so delicate
that the heat of the water will
break them.
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BROILED MACKEREL.--Clean a fine, large
mackerel, wipe it on a dry cloth,
and cut a long slit down the
back; lay it on a clean gridiron
over a very clear, slow fire;
when sufficiently done on one
side, turn it over, and be
careful that it does not burn.
Serve it hot, with the following
sauce:
One-quarter
cupful of butter, one-half
teaspoonful of salt, one-half
saltspoonful of pepper, and one
tablespoonful of chopped parsley.
Rub butter to a cream, add salt,
pepper and parsley, and a little
lemon juice; mix all together
with one cup of hot water.
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