(6) Oil three sheets of white paper a little larger than
the length of the fish. Cut six thin slices of cooked lean
ham, lay one slice on each piece of paper, and on top of
these 1 table-spoonful of co✪ Baked Mackereloked fine herbs. Select three
Mackerel, make four or five incisions on each side, season
with a good pinch each of salt and pepper, divided evenly
for each side of the fish, roll lightly, and lay them on the
top of the fine herbs ; spread 1 table-spoonful more herbs
over each Mackerel, and cover with a slice of ham. Then
lift up the other side of the paper, and twist the edges
together with the fingers. When ready, put them on a
baking-sheet, place in a moderate oven, and bake for fifteen
minutes. Have ready a hot dish, and after taking them
from the oven use a cake-turner to lift the fish gently ;
dress them on the dish, leaving the paper undisturbed, and
they are then ready to be served.
Baked Spanish Mackerel. — Scale about fifteen or twenty
Mackerel, pull out the gills, and draw them without cutting
Mackerel — continued.
open. Wash thoroughly inside and out, dry on a cloth,
stuff with some fish forcemeat, and put them in a pan with
some butter at the bottom. Pour in 1 breakfast-cupful of
stock, sprinkle with salt, and add the juice of a c raple of
lemon✪ Baked Spanish Mackerels. Put the pan in a brisk oven, and bake the Mackerel
for about half-an-hour, basting frequently with the liquor,
which should be nearly dried up when the fish are done,
and they should be glazed and well browned. Put them on
a dish, and serve with some piquante sauce in a saucebcat.
Baked stuffed Mackerel. — Cut the Mackerel down the backs,
remove the backbones (without interfering with the heads),
pepper them well inside, stuff' with fish forcemeat, put a
-small lump of butter in each, tie up, flour w ell, put them
into a Dutch oven, place small pieces of butter all over,
and cook in front of a clear fire. When done, put them
on a dish, squeeze over a little lemon-juice, and serve with
a sauceboatful of sauce made with fennel, parsley, and
butter✪ Baked Stuffed Mackerel. This sauce should be made very thick, anil may
be served poured over the fish.
Boiled Mackerel. — (1) Prepare and clean three good-sized
Mackerel, put them in boiling salted water, and boil till
done. When cooked, drain the Mackerel, and put them on
a hot dish (see Fig. 1119). Blanch some fennel in salted
water, and when quite soft drain and chop it finely ; put 1
table-spoonful in h pint of butter sauce✪ Boiled Mackerel (melted butter), and
serve in a sauceboat with the fish.
(2) Select the required quantity of Mackerel, chan them,
leaving the rocs in, score them diagonally down the sides,
tie up the heads with string, and boil gently for twenty
minutes in salted water; season with an onion, a few sprigs
of parsley, and a little pepper. When the fish are cooked,
take them out carefully, put them on a folded napkin on
a hot dish, garnish with parsley, and serve with either
caper or mussel sauce in a beat.
(3) Pick out half-a-dozen equal-sized Mackerel, chan, wash
them in vinegar and water, dry, put them in a fisli-kettle,
throw over a handful of salt, cover with cold water, and
boil for twenty minutes. When done, take up carefully
on the drainer, remove them one by one to a hot dish on
which a folded napkin has been laid, garnish w ith parsley,
and serve with parsley and butter sauce or gooseberry sauce
in a sauceboat. ✪ Broiled Fillets of Mackerel
Page 432 · 5 recipe records on this page
Presented as published in 1892. 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
(6) Oil three sheets of white paper a little larger than the length of the fish. Cut six thin slices of cooked lean ham, lay one slice on each piece of paper, and on top of these 1 table-spoonful of cooked fine herbs. Select three Mackerel, make four or five incisions on each side, season with a good pinch each of salt and pepper, divided evenly for each side of the fish, roll lightly, and lay them on the top of the fine herbs ; spread 1 table-spoonful more herbs over each Mackerel, and cover with a slice of ham. Then lift up the other side of the paper, and twist the edges together with the fingers. When ready, put them on a baking-sheet, place in a moderate oven, and bake for fifteen minutes. Have ready a hot dish, and after taking them from the oven use a cake-turner to lift the fish gently ; dress them on the dish, leaving the paper undisturbed, and they are then ready to be served.
Baked Spanish Mackerel. — Scale about fifteen or twenty Mackerel, pull out the gills, and draw them without cutting
Mackerel — continued.
open. Wash thoroughly inside and out, dry on a cloth, stuff with some fish forcemeat, and put them in a pan with some butter at the bottom. Pour in 1 breakfast-cupful of stock, sprinkle with salt, and add the juice of a couple of lemons. Put the pan in a brisk oven, and bake the Mackerel for about half-an-hour, basting frequently with the liquor, which should be nearly dried up when the fish are done, and they should be glazed and well browned. Put them on a dish, and serve with some piquante sauce in a saucebcat.
Baked stuffed Mackerel. — Cut the Mackerel down the backs, remove the backbones (without interfering with the heads), pepper them well inside, stuff with fish forcemeat, put a -small lump of butter in each, tie up, flour well, put them into a Dutch oven, place small pieces of butter all over, and cook in front of a clear fire. When done, put them on a dish, squeeze over a little lemon-juice, and serve with a sauceboatful of sauce made with fennel, parsley, and butter. This sauce should be made very thick, and may be served poured over the fish.
Boiled Mackerel. — (1) Prepare and clean three good-sized Mackerel, put them in boiling salted water, and boil till
done. When cooked, drain the Mackerel, and put them on a hot dish (see Fig. 1119). Blanch some fennel in salted water, and when quite soft drain and chop it finely ; put 1 table-spoonful in a pint of butter sauce (melted butter), and serve in a sauceboat with the fish.
(2) Select the required quantity of Mackerel, chan them, leaving the rocs in, score them diagonally down the sides, tie up the heads with string, and boil gently for twenty minutes in salted water; season with an onion, a few sprigs of parsley, and a little pepper. When the fish are cooked, take them out carefully, put them on a folded napkin on a hot dish, garnish with parsley, and serve with either caper or mussel sauce in a sauceboat.
(3) Pick out half-a-dozen equal-sized Mackerel, chan, wash them in vinegar and water, dry, put them in a fish-kettle, throw over a handful of salt, cover with cold water, and boil for twenty minutes. When done, take up carefully on the drainer, remove them one by one to a hot dish on which a folded napkin has been laid, garnish with parsley, and serve with parsley and butter sauce or gooseberry sauce in a sauceboat.
Records on this page
Baked MackerelBaked Spanish MackerelBaked Stuffed MackerelBoiled MackerelBroiled Fillets of Mackerel