_Mode_.--Cleanse the inside of the fish thoroughly, and lay it in the
kettle with sufficient water to cover it with salt as above; bring it
gradually to boil, skim well, and simmer gently till done; dish them on
a hot napkin, heads and tails alternately, and garnish with fennel.
Fennel sauce and plain melted butter are the usual accompaniments to
boiled mackerel; but caper or anchovy sauce is sometimes served with it.
(_See_ Coloured Plate, F.)
_Time_.--After the water boils, 10 minutes; for large mackerel, allow
more time.
_Average cost_, from 4d.
_Seasonable_ from April to July.
_Note_.--When variety is desired, fillet the mackerel, boil it, and pour
over parsley and butter; send some of this, besides, in a tureen.
BROILED MACKEREL.