Soak the MACKEREL overnight in plenty of cold water to cover, keeping the skin side up. In the morning remove the head and then wash and parboil. Drain and then place on a baking dish and spread lightly with bacon or HAM fat and dust lightly with flour. Place in the broiler of the gas range and broil until nicely browned. Now, while the MACKEREL is cooking, prepare a Flemish Sauce as follows:
- One onion,
- One green pepper,
- Two branches of parsley.
Chop very fine and then place in a Saucepan with three tablespoons of butter. Cover closely and steam until the vegetables are soft. Now add:
- One tablespoon of vinegar,
- One teaspoon of sugar,
- One-half teaspoon of mustard,
- One teaspoon of pumpkin,
- Two tablespoons of boiling water.
Bring to a boil and pour over the FISH. Garnish with cress.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss