_Method._--Split open the mackerel, and remove the back-bones as cleanly as possible.
Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.
Mix the herbs, parsley, shalot, and bread-crumbs together with pepper and salt, and sprinkle them over the fish.
Lay the other mackerel on the top, with the skin uppermost.
Put little bits of butter or dripping about it, and bake from ten minutes to a quarter of an hour.
For serving, sprinkle over a few brown bread-crumbs.
_Ingredients_--1 haddock. 3 tablespoonfuls of bread-crumbs. 1 dessertspoonful of finely-chopped parsley. 1 teaspoonful of dried and powdered herbs. Pepper and salt. Part of an egg, or a little milk, to bind the stuffing.
_Method._--Mix the crumbs, parsley, herbs, pepper and salt, with the egg or milk.
Put the stuffing in the haddock, and fasten it with a small skewer.
Then truss it with string, or two skewers, in the form of the letter S.
Place it on a greased baking-tin; and put a few pieces of butter or dripping on it.
Bake it in a moderate oven for about twenty minutes.
To serve, place it on a dish and remove the skewers.
_Ingredients_--The tail of a cod. 1 egg. Bread-crumbs. Pepper and salt.
_Method._--Cut the tail of a cod into neat cutlets.
Season them with pepper and salt, and cover them with egg and bread-crumbs.
Fry them in a frying-basket in hot fat (_see_ French Frying).
Serve on a folded napkin, and garnish with fried parsley.
_Ingredients_--The tail of a cod. A little butter. Lemon juice. Pepper and salt. Some Italian sauce.
_Method._--Divide the cod into neat cutlets.
Sprinkle over them a few drops of lemon juice, pepper, and salt, and cover them with buttered paper.
Bake them in a moderate oven from ten to twelve minutes.
Dish them in a circle, and pour over them some Italian sauce (_see_ Sauces).
Cook some cod cutlets as in preceding recipe, and serve with Genoise sauce (_see_ Sauces). Garnish with coral and truffle.
_Ingredients_--1½ lb. of cod cutlets. 5 or 6 tomatoes. 1 tablespoonful of vinegar. Cayenne pepper and salt.
_Method._--Rub the tomatoes through a hair sieve.
Then put the _purée_ thus obtained into a saucepan, and lay the pieces of cod in it. There should be enough tomato _purée_ to cover the cod.