Salt Mackerel Recipe

Salt mackerel should be covered with cold water and left skin side up to

soak over night. For breakfast, dry in a cloth and broil, with the flesh

side toward the fire, or else brown in a hot pan with a little butter,

and serve on a hot platter garnished with slices of lemon.



I have purposely avoided giving recipes calling for frying in deep fat,

as there is always more or less danger of an inexperienced child meeting

with an accident in handling any quantity of melted lard, but mothers

who wish to use it will find that fritters, fish and other things when

cooked that way get a nice color and really take up less fat than when

fried (sauted) in the more common style.

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