Photography courtesy of Frank Douwes

Allowing one mackerel for each person, have them split and boned, and make a stuffing with breadcrumbs, sage, a small grated onion, thyme, one egg, salt and pepper. Spread the mackerel with the stuffing, roll up tightly, and lay in a fireproof dish. Cover the fish with half a cup of tomato puree and the same amount of hot water, a pinch of celery salt, and a dessertspoon of a worcester sauce. Cover with a greased paper, or a lid, and bake in a moderate oven for 30 to 35 minutes. The quantities I have given are for four people.