Salt Mackerel Cooked In Milk Recipe 2

Instructions

1. Let a mackerel lie, flesh side down, overnight in cold water.
2. In the morning drain and dispose in an agate pan where it will lie flat; cover to the depth of one-fourth an inch with fresh, sweet milk and let simmer very gently, on the back of the range or in the oven, about twenty minutes.
3. Serve with plain boiled or baked potatoes.
4. Often half a large mackerel will prove better than the whole of a small one.
5. Left over bits of the fish are good in a potato salad or with yolks of eggs as a sandwich filling.