Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-12
BY MRS. NJ. 4. WILSON

fCopVri0ht. 1871, bD Mrs. y. 4. WILSON,
An rights reSerrcd.J
TUST the other day saw in the
- fish market and also in tho grocer :
nice little white and fat mnCkercl that
were priced very reasonably. and the
thought occurred TO me that this should
be very acceptable time 10 present
some recipes for serving salt maCkerel.
Years ago this fish was included in
the typical New Workers. Sunday morn
ing breakfast. just as is the goldfish OF
the New Highlander So, quickly speed .
ing over to the metropolitan city OF
New York. found a quaint little Irish
mother who tells in the dnintCSt brOguc
that she knows salt mackerCl makes the
finest kind of breakfast and in her
younger days she could surpass any one
in cooking mackcre for Sunday morning
breakfast.
Mrs. Michael O'Rourkc is now in
her ninety third year and her rcminiS-
cencps Of the good old Sunday morning
breakfasts were very pleasant to hear.
Her instructions are valuable today
because she tells how to make this salty
denizen Of the briny deep delicious ard
appetizing
Here il Mrs. O'RourkC's way to r"'
move salt from mackCrcl
After you come in from the store open
the mackprel and let the cold water
run on il for a few minutes. Then place
skin side up in a pan sufficiently large
20 hold tho mackcrel and before you 60
TO bed cover with warm water and add
one tablespoon OF vinegar. In tho morn
ing the FISH NAV be boiled. panncd or
broiled. and servo accompanied by n
big mealy potato.
To Boil NaCkerPl
Lift from the pan in which it was
roekinE and divide tho ma"k"rcI int"
tuo rsrts or hlets. rlacc N n larg"
irving nan or skillet and cover with
boiling water. Cook slowly for tvo min
uteg, Lit carefully I" prevent break
ing to hot platter and drain volt.
Cover with hot melted butter and \
little 6pcl, chopped parsley and serve
with n slice Of lemon and n htc hoiIcd
potato,
To Pan
Brown in hot fat and >ervT in tho
same manner ne for boiled mahCrcl.
Broiled MackereI
Place in y shallow baking dish or in
folding wire broilCr and haste with
three tablespoons of bacon or nam TAT.
Broil in the usual manner.
SOnC recipes lToU OiI'l 'I''Il'S'
Baked Salt Markarpl a la Pierpont
Soak the mackCrrl over night ms Mrs.
0'Rourke directs and then in tho morn
ing cut into four portions for each serv-
ing. Place in shallow baking dish
md cover with one hals cup Of tomato
.auce. Sprinkle with three tablespoons
nf bread crumbs and on" teaspoon at
grated cheese. Bake in hot oven
twenty minutes. Serve with mashed p"'
tatoeS.
Ffllets Of salt MaCkerel
Soak the mackcrc as directed and
hen cut into four tilletS. DIP each uliet
INTO -four. then in beaten egg and mllb
Roll in fine bread crumbs. Fry golden
,rovn in bot fat and then place IN hot
wen for ten minutes 70 hnlsh COOKING
serve with tartar sauce
Salt Mackerel Meuniedre
Soak the nackerel as directed and
then lift to a baking pan and cover one
half Of mackerel with following mixture
FOLD over to FISH shape and bak" IN over
icr fifty minutes.
Filling
rut through food chopper
Tro branches ot CcierU
Four branches of pnr2iov,
Tro onions.
Now add one half rup NJ thick pull
II canned tomatoes
Dust the FISH well with a little fou'
before putting IN the oven and baE1
geste With one our 81 thin tomot
uice
Will the fish Is cooking rrerarr
ri1rt avail oricns.
Ore dofeu potato boN'
owe doecu carrot balls
Psrboil the onions and potatoes an