1. Cut off the tails and fins, remove the gills and
inside, wipe it and clean it without washing. 2. Split
the back in the direction of its length to the bone.
3. Put it on a dish, and season with pepper and salt
and two tablespoonfuls of oil. 4. Lay the mackerel
on a gridiron over a brisk fire for five minutes on each
side, and four minutes on the open back.
Place a quarter of a pound of maitre d’hotel butter✪ Broiled Mackerel
on the back, and serve on a hot dish.
Precautions. — The butter must be thoroughly
melted by the heat of the fish before serving. Too
much washing and soaking in water injures the flavour
of fish.
BROILED MACKEREL (2).
Ingredients.
Mackerel. Parsley. Chives. Lemon.
1. Clean the fish as already described. 2. Stuff it
through the gills with a previously prepared mixture
* See page 209.
Fish.
195
of fresh butter, finely minced parsley, and chives, or
eschalots, and pepper and salt, all worked into a
stiffish paste. 3. Open the back from head to the
tail with a sharp knife. 4. Fill up the cut with the re-
mainder of the stuffing. 5. Well butter a piece of
clean paper. 6. Wrap up the fish. 7. Put it on the
gridiron over a slow fire, or in the oven. When ready
remove the paper, and squeeze over the fish the juice
of a lemon.
Precautions. — The most important thing is the
fire : if not quite clear, put the fish in the oven. If
the stuffing is not stiff enough, work in a few bread
crumbs.
BOILED MACKEREL.
Ingredients.
Mackerel. Fennel Sauce✪ Boiled Mackerel.
1. Thoroughly clean the fish. 2. Place it in a
kettle. 3. Cover it with cold water, with plenty of
salt. 4. Bring it slowly to the boil. 5. Skim and
simmer till done. 6. Dish on a hot napkin, and serve
with fennel sauce.
Precautions. — The amount of salt should be
about one ounce to a quart of water.
MAQUEREAU \ LA NORMANDE.
1. Clean the fish and wipe dry. 2. Split open the
back. 3. Take out the bone, cut off the head and tail.
4. Butter a flat tin. 5. Lay the fish on the tin with
the skin side downwards. 6. Mix half a teacupful qf
n 2
196
Buckmaster s Cookery.
bread crumbs with some chopped parsley and thyme,
pepper and salt. 7. Chop one eschalot finely, and
add to the bread crumbs, &c. 8. Sprinkle the mixture
thickly over the fish. 9. Cut up one ounce of butter
into small pieces, and lay on the bread crumbs. 10.
Put in a hot oven for fifteen minutes. 11. Serve with
melted butter with a little vinegar stirred in and
slightly browned with caramel.
CROQUETTES OF FISH.
Ingredients.
Cold boiled Fish. Egg. Anchovy Sauce. Milk.
Hot Lard. Parsley. 2 oz. of Butter. Flour. ✪ Croquettes of Fish
Page 87 · 4 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
1. Cut off the tails and fins, remove the gills and inside, wipe it and clean it without washing. 2. Split the back in the direction of its length to the bone. 3. Put it on a dish, and season with pepper and salt and two tablespoonfuls of oil. 4. Lay the mackerel on a gridiron over a brisk fire for five minutes on each side, and four minutes on the open back.
Place a quarter of a pound of maitre d’hotel butter on the back, and serve on a hot dish.
Precautions. — The butter must be thoroughly melted by the heat of the fish before serving. Too much washing and soaking in water injures the flavour of fish.
BROILED MACKEREL (2).
Ingredients.
Mackerel. Parsley. Chives. Lemon.
1. Clean the fish as already described. 2. Stuff it through the gills with a previously prepared mixture
* See page 209.
Fish.
of fresh butter, finely minced parsley, and chives, or eschalots, and pepper and salt, all worked into a stiffish paste. 3. Open the back from head to the tail with a sharp knife. 4. Fill up the cut with the remainder of the stuffing. 5. Well butter a piece of clean paper. 6. Wrap up the fish. 7. Put it on the gridiron over a slow fire, or in the oven. When ready remove the paper, and squeeze over the fish the juice of a lemon.
Precautions. — The most important thing is the fire : if not quite clear, put the fish in the oven. If the stuffing is not stiff enough, work in a few bread crumbs.
BOILED MACKEREL.
Ingredients.
Mackerel. Fennel Sauce.
1. Thoroughly clean the fish. 2. Place it in a kettle. 3. Cover it with cold water, with plenty of salt. 4. Bring it slowly to the boil. 5. Skim and simmer till done. 6. Dish on a hot napkin, and serve with fennel sauce.
Precautions. — The amount of salt should be about one ounce to a quart of water.
MAQUEREAU \ LA NORMANDE.
1. Clean the fish and wipe dry. 2. Split open the back. 3. Take out the bone, cut off the head and tail. 4. Butter a flat tin. 5. Lay the fish on the tin with the skin side downwards. 6. Mix half a teacupful qf
n 2
Buckmaster s Cookery.
bread crumbs with some chopped parsley and thyme, pepper and salt. 7. Chop one eschalot finely, and add to the bread crumbs, &c. 8. Sprinkle the mixture thickly over the fish. 9. Cut up one ounce of butter into small pieces, and lay on the bread crumbs. 10. Put in a hot oven for fifteen minutes. 11. Serve with melted butter with a little vinegar stirred in and slightly browned with caramel.
CROQUETTES OF FISH.
Ingredients.
Cold boiled Fish. Egg. Anchovy Sauce. Milk.
Hot Lard. Parsley. 2 oz. of Butter. Flour.
Records on this page
Broiled MackerelBoiled MackerelCroquettes of FishFish Pudding of a Haddock