Broiled Salted Mackerel. — Clean a salted (Mackerel, divide it lengthwise, and put it on a gridiron, or toast before the fire, browning the inside part first. When done, put it on a dish with the skin uppermost, and serve with 1 table- poonful of melted butte✪ Broiled Salted Mackerelr poured over. It will take about live minutes to cook. Broiled Spanish Mackerel.— (1) Tl.is fish is very much scarcer than the common Mackerel, and can be cooked in the usual way, but is generally prepared as follows: Cut a fish weighing about lib. down the middle to take out all the bones, and then again into halves; dry the pieces well on a cloth, and sprinkle them over with salt and pepper. Sauces, <tc., referred to, see under their special heads. 3 u 2 900 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mackerel — continued. Put two yolks of eggs into a basin, and mix them up with an equal bulk of olive oil ; dip the pieces of fish in this and then into breadcrumbs✪ Broiled Spanish Mackerel, and broil over a clear fire on a wire broiler. (2) Split a Spanish Mackerel down the back, take out the backbone, wash the fish in cold water, dry it on a clean cloth, put it between the bars of a buttered double wire gridiron, and lay the gridiron in a dripping-pan. Rake all the ashes from the fire, and set the dripping-pan in front of it where the heat will strike the fish. Melt 2 table- spoonfuls of butter, mix it with 1 table-spoonful of onion- juice or vinegar, 1 teaspoonful of salt, and £ saltspoonful of pepper, and use the mixture to baste the fish while broiling. As soon as it is brown on both sides, serve hot, with the drippings in the pan poured over. If more con venient to broil the fish over the fire, do not put the melted butter and seasoning on until it is dished. It should be quickly cooked, or it will become hard and dry. This dish is also excellent with maitre-d’hbtel butter, which is made by mixing together 1 tablespoonful each of chopped parsley and cold butter, I teaspoonful of lemon- juice, and a palatable seasoning of salt and pepper. Cold boiled Mackerel with Green Mayonnaise Sauce. — Free some cold boiled Mackerel from skin and bones, flake the flesh with two forks, and pile the flakes up high in the centre of a dish. Prepare a thick mayonnaise sauce, and mix with it plenty of finely-chopped parsley or tarragon✪ Cold Boiled Mackerel with Green Mayonnaise Sauce — if parsley, it should be first scalded. Pour the sauce over the Mackerel, garnish it with sprigs of parsley and fennel, and young crayfish, placing one right on the top of the Mackerel, and serve. Collared Mackerel.— (1) Clean a good-sized Mackerel, split it down the backbone, and take out all the bones ; dry, and then rub it well with a mixture of mace, allspice, cloves, pepper and salt, all very finely powdered ; then roll the fish up tight and bind it into shape with tape, boil in salted water, and when sufficiently boiled take the tape off and put the fish into vinegar. Let it remain in the vinegar for twelve hours, and it is then fit for use. ✪ Collared Mackerel

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Broiled Salted Mackerel. — Clean a salted (Mackerel, divide it lengthwise, and put it on a gridiron, or toast before the fire, browning the inside part first. When done, put it on a dish with the skin uppermost, and serve with 1 table- poonful of melted butter poured over. It will take about live minutes to cook. Broiled Spanish Mackerel.— (1) Tl.is fish is very much scarcer than the common Mackerel, and can be cooked in the usual way, but is generally prepared as follows: Cut a fish weighing about lib. down the middle to take out all the bones, and then again into halves; dry the pieces well on a cloth, and sprinkle them over with salt and pepper. Sauces, <tc., referred to, see under their special heads. 3 u 2 900 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mackerel — continued. Put two yolks of eggs into a basin, and mix them up with an equal bulk of olive oil ; dip the pieces of fish in this and then into breadcrumbs, and broil over a clear fire on a wire broiler. (2) Split a Spanish Mackerel down the back, take out the backbone, wash the fish in cold water, dry it on a clean cloth, put it between the bars of a buttered double wire gridiron, and lay the gridiron in a dripping-pan. Rake all the ashes from the fire, and set the dripping-pan in front of it where the heat will strike the fish. Melt 2 table- spoonfuls of butter, mix it with 1 table-spoonful of onion- juice or vinegar, 1 teaspoonful of salt, and £ saltspoonful of pepper, and use the mixture to baste the fish while broiling. As soon as it is brown on both sides, serve hot, with the drippings in the pan poured over. If more con venient to broil the fish over the fire, do not put the melted butter and seasoning on until it is dished. It should be quickly cooked, or it will become hard and dry. This dish is also excellent with maitre-d’hbtel butter, which is made by mixing together 1 tablespoonful each of chopped parsley and cold butter, I teaspoonful of lemon- juice, and a palatable seasoning of salt and pepper. Cold boiled Mackerel with Green Mayonnaise Sauce. — Free some cold boiled Mackerel from skin and bones, flake the flesh with two forks, and pile the flakes up high in the centre of a dish. Prepare a thick mayonnaise sauce, and mix with it plenty of finely-chopped parsley or tarragon — if parsley, it should be first scalded. Pour the sauce over the Mackerel, garnish it with sprigs of parsley and fennel, and young crayfish, placing one right on the top of the Mackerel, and serve. Collared Mackerel.— (1) Clean a good-sized Mackerel, split it down the backbone, and take out all the bones ; dry, and then rub it well with a mixture of mace, allspice, cloves, pepper and salt, all very finely powdered ; then roll the fish up tight and bind it into shape with tape, boil in salted water, and when sufficiently boiled take the tape off and put the fish into vinegar. Let it remain in the vinegar for twelve hours, and it is then fit for use.

The encyclopaedia of practical cookery