Evening Republican, Volume 17, Number 210, Rensselaer, Jasper County, 3 September 1913 — Molded Mackerel [ARTICLE]

Molded Mackerel

Clean and cut a small mackerel in thick Bllces. Place in a kettle, cover with three cups of cold water, and add one Mine of onion, a sprig of parsley, a bay leal, two whole cloves, and six peppercorns; simmer for &n hour. Remove the fish and separate in pieces freed from skin and bones. To the liquor In ‘which the fish was cooked add one tablespoon of gelatin, which has been soaked lh one-fourth cup of cool- water. Season with salt and pepper. Strain into moulds, which have been wet with cold water, having pieces of the mackerel in the bottom. Chill? unmold on lettuce (leaves, and serve with the following sauce: Beat one-half cup of cream until stiff, add two tablespoons grated horseradish, one-half teaspoon salt, one-fourth teaspoon paprika, and one tablespoon of vinegar.