Baked Mackerel

Worcestershire and soy sauce mixed with white wine and anchovy sauce give baked mackerel a snappy flavor.

Clean some mackerel, wash in plenty of water, split them open down the back, cut them across, making four pieces of each fish, and lay them in a pie dish in layers, placing between each layer a few bay leaves, cloves, peppercorns, and a few sliced shallots. Mix this with half a pint of stock free from fat, and a wineglassful each of white wine and vinegar, half a wineglassful each of anchovy and Harvey sauce and mushroom catsup, and a third of a tablespoonful each of Worcestershire sauce and soy. Pour this mixture over the fish, put in a flat dish and bake in a moderate oven. When it is cooked lay the fish on a hot dish, strain the sauce through a fine sieve over them, and leave until quite cold. When they are ready to serve arrange a few springs of parsley around the dish.