The mackerel is a useful fish, and makes its appearance upon the tables
of all classes; for whilst its delicious flavour makes it a favourite of
the rich, its cheapness frequently renders it economical food for the
poor. To plain boil them put them in boiling salt and water, let them
simmer twenty minutes or half an hour, according to the size; dish on a
napkin, garnish with parsley, and serve fennel sauce (No. 75) in a boat.