cooking recipes info

Salt Mackerel

This was a dish Margaret’s grandmother liked so much that they had
it every little while, even though it was old-fashioned.

Put the mackerel into a large pan of cold water with the skin
up, and soak it all one afternoon and night, changing the water
four times.  In the morning put it in a pan on the fire with enough
water to cover it, and drop in a slice of onion, minced fine, a
teaspoonful of vinegar, and a sprig of parsley.  Simmer it twenty
minutes,–that is, let it just bubble slowly,–and while it
is cooking make a cup of white sauce as before: one tablespoonful
of butter, melted, one tablespoonful of flour, one cup of hot milk,
a little salt.  Cook till smooth.  Take up the fish and pour off
all the water; place it on a hot platter and pour the sauce over it.