Split the fish down the back, take out the backbone, wash it in cold
water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it
on a buttered gridiron, over a clear fire, with the flesh side downward,
until it begins to brown; then turn the other side. Have ready a mixture
of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a
teaspoonful of salt, some pepper✪ Broiled Spanish Mackerel. Dish up the fish hot from the gridiron
on a hot dish, turn over the mixture and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled
Spanish mackerel is also very fine with most of the fish sauces, more
especially Matre d’Hotel Sauce.”
BOILED SALT MACKEREL.
Wash and clean off all the brine and salt; put it to soak with the meat
side down, in cold water over night; in the morning rinse it in one or two
waters. Wrap each up in a cloth and put it into a kettle with consider-
able water, which should be cold; cook about thirty minutes. Take it care-
fully from the cloth, take out the backbones and pour over a little melted
FISH.
59
butter and cream; add a light sprinkle of pepper. Or make a cream sauce
like the following:
Heat a small cup of milk to scalding. Stir into it a teaspoonful of
cornstarch wet up with a little water. When this thickens, add two
tablespoonfuls of butter, pepper, salt and chopped parsley, to taste✪ Boiled Salt Mackerel. Beat
an egg light, pour the sauce gradually over it, put the mixture again over
the fire, and stir one minute, not more. Pour upon the fish, and serve it
with some slices of lemon, or a few sprigs of parsley or water-cress, on the
dish as a garnish.
BAKED SALT MACKEREL.
When the mackerel have soaked over night, put them in a pan and
pour on boiling water enough to cover. Let them stand a couple of min-
utes, then drain them off, and put them in the pan with a few lumps of
butter; pour on a half teacupful of sweet cream, or rich milk, and a little
pepper✪ Baked Salt Mackerel; set in the oven and let it bake a little until brown.
FRIED SALT MACKEREL.
Select as many salt mackerel as required; wash and cleanse them
well, then put them to soak all day in cold water, changing them every
two hours; then put them into fresh water just before retiring. In the
morning drain off the water, wipe them dry, roll them in flour, and fry in
a little butter on a hot, thick-bottomed frying pan. Serve with a little
melted butter poured over, and garnish with a little parsley✪ Fried Salt Mackerel.
BOILED FRESH MACKEREL.
Feesh mackerel are cooked in water salted, and a little vinegar✪ Boiled Fresh Mackerel added;
with this exception they can be served in the same way as the salt mack-
erel. Broiled ones are very nice with the same cream sauce, or you can
substitute egg sauce.
POTTED FRESH FISH.
Aftee the fish has laid in salt water six hours, take it out, and to
every six pounds of fish take one-quarter cupful each of salt, black pepper
and cinnamon, one eighth cupful of allspice, and one teaspoonful of cloves.
Cut the fish in pieces and put into a half gallon stone baking- jar, first a
layer of fish, then the spices, flour, and then spread a thin layer of butter
on, and continue so until the dish is full. Fill the jar with equal parts of
vinegar and water, cover with tightly fitting lid, so that the steam cannot
escape; bake five hours, remove from the oven, and when it is cold, it is to
be cut in ilices and served. This is a tea or lunch dish.
60
Page 32 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Split the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it on a buttered gridiron, over a clear fire, with the flesh side downward, until it begins to brown; then turn the other side. Have ready a mixture of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pepper. Dish up the fish hot from the gridiron on a hot dish, turn over the mixture and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially Matre d’Hotel Sauce.”
BOILED SALT MACKEREL.
Wash and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morning rinse it in one or two waters. Wrap each up in a cloth and put it into a kettle with considerable water, which should be cold; cook about thirty minutes. Take it carefully from the cloth, take out the backbones and pour over a little melted
butter and cream; add a light sprinkle of pepper. Or make a cream sauce like the following:
Heat a small cup of milk to scalding. Stir into it a teaspoonful of cornstarch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt and chopped parsley, to taste. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and serve it with some slices of lemon, or a few sprigs of parsley or water-cress, on the dish as a garnish.
BAKED SALT MACKEREL.
When the mackerel have soaked over night, put them in a pan and pour on boiling water enough to cover. Let them stand a couple of minutes, then drain them off, and put them in the pan with a few lumps of butter; pour on a half teacupful of sweet cream, or rich milk, and a little pepper; set in the oven and let it bake a little until brown.
FRIED SALT MACKEREL.
Select as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in cold water, changing them every two hours; then put them into fresh water just before retiring. In the morning drain off the water, wipe them dry, roll them in flour, and fry in a little butter on a hot, thick-bottomed frying pan. Serve with a little melted butter poured over, and garnish with a little parsley.
BOILED FRESH MACKEREL.
Feesh mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the same way as the salt mackerel. Broiled ones are very nice with the same cream sauce, or you can substitute egg sauce.
POTTED FRESH FISH.
After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one eighth cupful of allspice, and one teaspoonful of cloves.
Cut the fish in pieces and put into a half gallon stone baking- jar, first a layer of fish, then the spices, flour, and then spread a thin layer of butter on, and continue so until the dish is full. Fill the jar with equal parts of vinegar and water, cover with tightly fitting lid, so that the steam cannot escape; bake five hours, remove from the oven, and when it is cold, it is to be cut in ilices and served. This is a tea or lunch dish.
Records on this page
Boiled White FishBroiled Spanish MackerelBoiled Salt MackerelBaked Salt MackerelFried Salt MackerelBoiled Fresh Mackerel