Soused Mackerel. -(1) Select the required quantity of
Mackerel, cut off their heads, draw, and wipe them ; place
them in a fish-kettle, cover with water, put in a little salt
and vinegar, and boil about twenty minutes. When cooked,
drain, and put them in a deep dish. Boil J pint of vinegar
with three bay-leaves, a few peppercorns, cloves, and a
little pepper and salt, add half the volume of olive-oil✪ Soused Mackerel,
boil the mixture for a few minutes, then pour it over the
fish, and leave them for twenty-four hours. When ready
to serve, dish the fish with their sauce, and garnish with
slices of lemon.
(2) Clean and bone six Mackerel, wash well, cut them
up into fillets, and rub them well with a mixture of ] oz.
each of white pepper and cayenne, four cloves, 1 saltspoon-
ful of allspice, four blades of mace, and 1 table-spoonful
of salt, all well pounded together. The fillets should be
slightly scored to let the powder work well in. Have ready
a frying-pan with boiling oil, plunge in tire fillets, and fry
them till browned ; put them when cold into an earthen-
ware or stone jar, cover with vinegar, tie a piece of paper
over the jar, and leave until wanted.
Stewed Fillets of Mackerel. — (1) Take out the fillets from
a Mackerel that has been thoroughly cleaned, and cut
each fillet into halves. Put 2oz. of butter in a stewpan
with a little flour, stir it about for a few minutes, then
put in the fillets, and season with cayenne pepper, salt,
and the rind of half a lemon. Fry them for a few minutes,
then pour in gradually nearly 1 breakfast-cupful of port
wine ; add 2 table-spoonfuls of soy, and 1 pinch of ground
mace✪ Stewed Fillets of Mackerel ; boil this, and then take the fish out carefully, put
it on a hot dish, pour the sauce over, and serve.
(2) Clean two or three Mackerel, cut off all the fillets
lengthwise, and roll them up. Put some highly-seasoned
veal gravy or fish stock into a saucepan with a little each
of chopped fennel and parsley, put in the fillets, and stew
for about ten minutes. Take them out, put them on a
dish, add a liaison of flour and butter to thicken the liquor,
squeeze in the juice of a lemon, pour this round the fish,
and serve with a garnish of pickles.
Stewed Mackerel. — (1) Clean the fish, trim off the heads,
tails, and gills, and wash them well ; pick some parsley
off the stems, and lay some of it in a stewpan. Dust over
a small quantity of powdered gum mastic, then put in
half of the fish, place parsley and gum mastic over that,
then put in the remainder of the fish, and cover that also
with parsley and powdered gum mastic; moisten with 1J
bieakfast-cupfuls of water, season with salt and pepper,
and put the pan over the fire until the water begins to
boil ; then move it to the side and let it simmer for twenty
minutes. When the fish is cooked, put it on- a hot dish,
garnish with cut lemons, and serve.
Page 444 · 3 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
Soused Mackerel. -(1) Select the required quantity of Mackerel, cut off their heads, draw, and wipe them ; place them in a fish-kettle, cover with water, put in a little salt and vinegar, and boil about twenty minutes. When cooked, drain, and put them in a deep dish. Boil J pint of vinegar with three bay-leaves, a few peppercorns, cloves, and a little pepper and salt, add half the volume of olive-oil, boil the mixture for a few minutes, then pour it over the fish, and leave them for twenty-four hours. When ready to serve, dish the fish with their sauce, and garnish with slices of lemon.
(2) Clean and bone six Mackerel, wash well, cut them up into fillets, and rub them well with a mixture of ] oz. each of white pepper and cayenne, four cloves, 1 saltspoonful of allspice, four blades of mace, and 1 table-spoonful of salt, all well pounded together. The fillets should be slightly scored to let the powder work well in. have ready a frying-pan with boiling oil, plunge in the fillets, and fry them till browned ; put them when cold into an earthenware or stone jar, cover with vinegar, tie a piece of paper over the jar, and leave until wanted.
Stewed Fillets of Mackerel. — (1) Take out the fillets from a Mackerel that has been thoroughly cleaned, and cut each fillet into halves. Put 2oz. of butter in a stewpan with a little flour, stir it about for a few minutes, then put in the fillets, and season with cayenne pepper, salt, and the rind of half a lemon. Fry them for a few minutes, then pour in gradually nearly 1 breakfast-cupful of port wine ; add 2 table-spoonfuls of soy, and 1 pinch of ground mace ; boil this, and then take the fish out carefully, put it on a hot dish, pour the sauce over, and serve.
(2) Clean two or three Mackerel, cut off all the fillets lengthwise, and roll them up. Put some highly-seasoned veal gravy or fish stock into a saucepan with a little each of chopped fennel and parsley, put in the fillets, and stew for about ten minutes. Take them out, put them on a dish, add a liaison of flour and butter to thicken the liquor, squeeze in the juice of a lemon, pour this round the fish, and serve with a garnish of pickles.
Stewed Mackerel. — (1) Clean the fish, trim off the heads, tails, and gills, and wash them well ; pick some parsley off the stems, and lay some of it in a stewpan. Dust over a small quantity of powdered gum mastic, then put in half of the fish, place parsley and gum mastic over that, then put in the remainder of the fish, and cover that also with parsley and powdered gum mastic; moisten with 1J bieakfast-cupfuls of water, season with salt and pepper, and put the pan over the fire until the water begins to boil ; then move it to the side and let it simmer for twenty minutes. When the fish is cooked, put it on- a hot dish, garnish with cut lemons, and serve.
Records on this page
Soused MackerelPickled MackerelStewed Fillets of Mackerel