1009—Maquereau Bouilli, Sauce aux Groseilles

Cut the mackerels into three, crosswise, and poach them in court-bouillon with vinegar (No. 163, Court-bouillon with Vinegar), seasoned with a pinch of fennel per pint. Drain them on a napkin; skin them, and dish them with curled-leaf parsley all round.

With the mackerels serve a gooseberry sauce prepared as follows:—

Green Gooseberry Sauce proper to Mackerel.—Cook one lb. of green gooseberries in a copper sugar boiler with three oz. of sugar and enough water to cover them, and then rub them through tammy.