Fillet your mackerel as you would whitings by passing the knife down the
back bone, lay your fillets in a buttered sauté-pan, (the skin side
upwards), with two tablespoonfuls of oil, two of port wine, and season
with a little pepper and salt; place them over a sharp fire ten minutes,
then turn them and place them over again five minutes longer, or till
they are done, take them out, cut each fillet in halves, and dish them
round on a dish without a napkin; then put twelve tablespoonfuls of
brown sauce (No. 1) into the sauté-pan, let it boil five minutes, then
add a teaspoonful of chopped mushrooms, half ditto of chopped parsley, a
little lemon juice, and a small quantity of sugar; chop the roe of the
mackerel and put in the sauce, let it simmer five minutes, pour it over
the fillets, cover them lightly with bread-crumbs, brown lightly with
the salamander and serve very hot. The sauce must not be too thick.