CHIARD WITH MACKEREL (OF THE MADELEINE ISLANDS)
 1 mackerel box to the naturalness
 2 or 3 sections of bacon in small mackerels
 1 fine cut onion
 1 fine celery branch crossed
 2 or 3 potatoes in cubes
 2 or 3 carrots out of discs

 To dissolve the bacon gently. When the bacon is gilded, to add onion then celery.
To then add potatoes and carrots and to make gild with slow fire without adding fat.
To add mackerel out of box and of water, sufficiently to submerge the preparation of approximately 2 cm.
To cover and carry to boiling.
To remove the lid, to decrease fire, to let the liquid decrease a little.
One can also add grasses of Provence and preserve corn towards the end of cooking.
The significant one,
 it is to cook slowly so that the potatoes are demolished a little.