No. 303 Mackerel.
The mackerel is a useful fish, and makes its appearance upon the tables of all classes; for whilst its delicious flavour makes it a favourite of the rich, its cheapness frequently renders it economical food for the poor. To plain boil them put them in boiling salt and water, let them simmer twenty minutes or half an hour, according to the size; dish on a napkin, garnish with parsley, and serve fennel sauce (No. 75) in a boat.