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BAKED MACKEREL

(Fish) - (The International Jewish Cook Book)







Split fish, clean, and remove head and tail. Put in buttered pan,
sprinkle with salt and pepper and dot over with butter (allowing one
tablespoon to a medium-sized fish), pour over two-thirds of a cup of
milk. Bake twenty-five minutes in a hot oven.

Other Recipes


Dutch Baked Mackerel.

Cut a fat chicken into pieces at the joints and let stew, well
seasoned with salt and pepper. Then add some small whole onions, some
cauliflower, mushrooms and 1 cup of French peas. Let all cook until
tender; then serve hot on a large platter.









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