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Split your mackerel down the back; season it with pepper and salt; cover it all over with oil or butter, and let it lay for half an hour or more; then broil it, pouring on it whatever of the seasoning may be left in the dish.

Serve it up, with sauce in a boat. Let the sauce be of melted butter, with parsley, and a little lemon-juice, or vinegar.

Or you may broil the mackerel whole, having first seasoned it as above, and wrapped it in oiled paper.

Having split the shad in half, cover it all over with a seasoning of oil, pepper, salt, chopped onions, parsley, and laurel-leaf. Let it lie an hour or two in the seasoning. Then broil it, covered with the seasoning, and adding a piece of butter.

Or you may cook the shad whole. Make a stuffing of the above ingredients, with the addition of some grated bread; put the stuffing into the shad, and bake it, first pouring over it a glass of white wine.

Any large fresh fish may be baked in the same manner.

Take any sort of cold fish, bone it, and then chop it with the remains of a cold omelet, and some mushrooms if you have them. Mix with it

some chopped parsley, a little butter, a slice of bread soaked in milk, and the yolks of two or three hard-boiled eggs chopped fine. Mix all together, and season with pepper and salt. Stew it gently with a little water for half an hour.