Mackarel, to collar.
Collar them as eels, only omit the sage, and add sweet herbs, a little lemon-peel, and seasoning to your taste.
Mackarel, to fry.
For frying you may stuff the fish with crumbs of bread, parsley well chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. Serve up with anchovy or fennel sauce.