Soak mackerel over night in cold water, with the skin side up, that the
salt may be drawn out, change the water often, and less time is
required. Drain. Place mackerel in shallow kettle, pour water over to
cover and boil ten to fifteen minutes or until flesh separates from the
bone. Remove to platter and pour hot, melted butter over and serve with
hot potatoes.
They may also be boiled and served with a White Sauce.

BOILED SALAD DRESSING BOILED SAUERKRAUT facebooktwittergoogle_plusredditpinterestlinkedinmail