Fried Fillets of Mackerel a la Venetienne. — (1) Clean and
fillet the Mackerel, cut each fillet in halves, lay them in a
buttered saute-pan, skin side downwards, season with a little
pepper, salt, and chopped shallots, and fry them over a slow
fire for fifteen minutes ; turn them when half done, and
finish cooking the other side. When cooked, arrange the
fillets on a hot dish in the form of a star. Put 2-i- tea-
cupfuls of brown sauce in the saute-pan with 1 pinch each
of chopped tarragon and chervil, 1 teaspoonful of chopped
truffles, and 1 table-spoonful of port wine ; let it boil for
four or five minutes, then pour it over the fish, and serve.
Keep the fillets warm whilst preparing the sauce.
(2) Cut off the fillets from three Mackerel, and cut each
one again lengthwise into three pieces ; put them into a
basin, and pour over a little oil mixed with a few slices of
onions, sprigs of parsley, and salt and pepper to taste. Let
them remain in this for thirty minutes or so, take them
out, drain them on a napkin, dip them in frying-batter,
plunge them into a frying-pan of boiling fat, and fry until
done. Take them out, drain, put them in a heap on a
napkin spread over a dish, garnish with fried parsley, and
send to table with a little tomato sauce, the latter served
separately in a sauceboat.
Fried Fillets of Mackerel served with Butch Sauce. —
Clean and fillet four Mackerel, cut them in two, and trim
them to a long pear shape. Put the fillets into a buttered
saute-pan, sprinkle them with salt and pepper, and pour
in a little clarified butter ; put a round of buttered paper
on the top, and cook over a moderate fire. When the
fillets are done, drain, arrange them in a circle on a hot
dish, pour Dutch sauce over them, and serve.
Fried Mackerel. — (1) Cut the Mackerel down the back, and
take out the backbone ; wash and dry the fish, sprinkle
them with crushed hard biscuits seasoned with finely-
chopped sweet herbs, and fry them in plenty of boiling oil
or lard. Take them out, drain them, and serve on a napkin
on a dish.
(2) Cut the flesh off one or two Mackerel in fillets, taking
care not to have any bones. Wash and dry the fillets
thoroughly, cover them with flour, dip them first into
beaten egg and then into breadcrumbs, and fry them in
boiling fat. Serve at once.
(3) Clean the Mackerel, trim off their gills and ends of
their tails, wash them in plenty of water, and dust them
over with salt. Peel and chop three onions, and pound
them in a mortar ; beat the yolks of four eggs in with the
onions, and squeeze in the juice of two lemons ; season the
mixture with pepper, salt, and mixed spice, pour it over
the Mackerel, and leave them for a few hours. Pour a
few table-spoonfuls of olive oil✪ Sauce for Fish into a deep frying-pan ;
Avhen it is hot, put in the Mackerel, and fry them till
nicely browned, turning occasionally. When cooked, take
them carefully out of the pan, using a slice for the pur-
pose, well drain them, put them on a folded napkin or
an ornamental dish-paper on a hot dish, squeeze the juice
of a lemon over (see Fig. 1121), and serve.
Grilled Mackerel.— Split the Mackerel lengthwise down the
back, lay them open, and carefully lift out the bone ; dust
Mackerel — continued.
Page 439 · 2 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
Fried Fillets of Mackerel a la Venetienne. — (1) Clean and fillet the Mackerel, cut each fillet in halves, lay them in a buttered saute-pan, skin side downwards, season with a little pepper, salt, and chopped shallots, and fry them over a slow fire for fifteen minutes ; turn them when half done, and finish cooking the other side. When cooked, arrange the fillets on a hot dish in the form of a star. Put 2-i- teacupfuls of brown sauce in the saute-pan with 1 pinch each of chopped tarragon and chervil, 1 teaspoonful of chopped truffles, and 1 table-spoonful of port wine ; let it boil for four or five minutes, then pour it over the fish, and serve. Keep the fillets warm whilst preparing the sauce.
(2) Cut off the fillets from three Mackerel, and cut each one again lengthwise into three pieces ; put them into a basin, and pour over a little oil mixed with a few slices of onions, sprigs of parsley, and salt and pepper to taste. Let them remain in this for thirty minutes or so, take them out, drain them on a napkin, dip them in frying-batter, plunge them into a frying-pan of boiling fat, and fry until done. Take them out, drain, put them in a heap on a napkin spread over a dish, garnish with fried parsley, and send to table with a little tomato sauce, the latter served separately in a sauceboat.
Fried Fillets of Mackerel served with Dutch Sauce. —
Clean and fillet four Mackerel, cut them in two, and trim them to a long pear shape. Put the fillets into a buttered saute-pan, sprinkle them with salt and pepper, and pour in a little clarified butter ; put a round of buttered paper on the top, and cook over a moderate fire. When the fillets are done, drain, arrange them in a circle on a hot dish, pour Dutch sauce over them, and serve.
Fried Mackerel. — (1) Cut the Mackerel down the back, and take out the backbone ; wash and dry the fish, sprinkle them with crushed hard biscuits seasoned with finelychopped sweet herbs, and fry them in plenty of boiling oil or lard. Take them out, drain them, and serve on a napkin on a dish.
(2) Cut the flesh off one or two Mackerel in fillets, taking care not to have any bones. Wash and dry the fillets thoroughly, cover them with flour, dip them first into beaten egg and then into breadcrumbs, and fry them in boiling fat. Serve at once.
(3) Clean the Mackerel, trim off their gills and ends of their tails, wash them in plenty of water, and dust them over with salt. Peel and chop three onions, and pound them in a mortar ; beat the yolks of four eggs in with the onions, and squeeze in the juice of two lemons ; season the mixture with pepper, salt, and mixed spice, pour it over the Mackerel, and leave them for a few hours. Pour a few table-spoonfuls of olive oil into a deep frying-pan ; When it is hot, put in the Mackerel, and fry them till nicely browned, turning occasionally. When cooked, take
them carefully out of the pan, using a slice for the purpose, well drain them, put them on a folded napkin or an ornamental dish-paper on a hot dish, squeeze the juice of a lemon over (see Fig. 1121), and serve.
Grilled Mackerel.— Split the Mackerel lengthwise down the back, lay them open, and carefully lift out the bone ; dust
Mackerel — continued.
Records on this page
Sauce for FishFried Fillets of Mackerel a la Venetienne