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Broiled Mackerel (2).

Ingredients.

Mackerel. Parsley. Chives. Lemon.

Method.

1. Clean the fish as in broiled mackeral. 2. Stuff it through the gills with a previously prepared mixture of fresh butter, finely minced parsley, and chives, or eschalots, and pepper and salt, all worked into a stiffish paste. 3. Open the back from head to the tail with a sharp knife. 4. Fill up the cut with the remainder of the stuffing, 5. Well butter a piece of clean paper. 6. Wrap up the fish. 7. Put it on the gridiron over a slow fire, or in the oven. When ready remove the paper, and squeeze over the fish the juice of a lemon.

PRECAUTIONS.-The most important thing is the fire: if not quite clear, put the fish in the oven. If the stuffing is not stiff enough, work in a few bread crumbs.

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