Salt Mackerel

Salt Mackerel

This was a dish Margaret's grandmother liked so much that they had it every little while, even though it was old-fashioned.

Put the mackerel into a large pan of cold water with the skin up, and soak it all one afternoon and night, changing the water four times.

In the morning put it in a pan on the fire with enough water to cover it, and drop in a slice of onion, minced fine, a teaspoonful of vinegar, and a sprig of parsley.

Simmer it twenty minutes,--that is, let it just bubble slowly,--and while it is cooking make a cup of white sauce as before: one tablespoonful of butter, melted, one tablespoonful of flour, one cup of hot milk, a little salt. Cook till smooth.

Take up the fish and pour off all the water; place it on a hot platter and pour the sauce over it.

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