Bake in a hot oven until the potatoes are thoroughly heated
and are browned slightly on the top.
41. BROILED FRESH MACKEREL.--Probably no fish lends itself better to
broiling than fresh mackerel, as the flesh of this fish is tender and
contains sufficient fat to have a good flavor. To improve the flavor,
however, strips of bacon are usually placed over the fish and allowed to
broil with it.
Clean and skin a fresh mackerel. Place the fish thus prepared in a
broiler, and broil first on one side and then on the other. When seared
all over, place strips of bacon over the fish and continue to broil
until it is done. Remove from the broiler, season with salt and pepper,
and serve.
42. BROILED SHAD ROE.--The mass of eggs found in shad, as shown in Fig.
17, is known as the _roe_ of shad. Roe may be purchased separately, when
it is found in the markets from January 1 to June 1, or it may be
procured from the fish itself. It makes a delicious dish when broiled,
especially when it is rolled in fat and bread crumbs.
[Illustration: FIG. 17]
Wash the roe that is to be used and dry it carefully between towels.
Roll it in bacon fat or melted butter and then in fine crumbs. Place in
a broiler, broil until completely done on one side, turn and then broil
until entirely cooked on the other side. Remove from the broiler and
pour melted butter over each piece.
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