Fill
the fish with the forcemeat, lay them neatly
into a dish, with small bits of butter, pepper,
and salt. Bake half an hour in a moderate
oven, serve with maitre d'hotel sauce or plain
melted butter. The roes should be placed in
the baking-dish with the fish. Probable cost, 28.
Four fish sufficient for six persons.
Mackerel, Baked (another way). — A
quick and simple way of baking mackerel : — Put
four or six middle-sized fish, after being washed
and well dried, into a baking-dish, back down-
wards, and rounded so as to make the heads and
tails meet ; put the roes with them, and some
flour and Ijutter blended together in the pro-
portion of half an oimce of butter and half a tea-
spoonful of flour to each fish. Add a little salt
and cayenne, a small glassful of port or sherry,
and enough chilli vinegar to flavour. Bake
with some bits of butter over the top, and a
buttered paper pressed tightly down without
crushing the fish. It is economical to remove
the heads and a little of the tails of the fish
before baking.
Mackerel, Boiled. — Wash and clean
carefully, after removing the roes. The mac-
kerel is in its greatest perfection when there is
little roe. Lay the fish and roes separately into
cold water, and to a gallon of water add from
three to four ounces of salt and two table-
spoonfuLs of white ^'inegar; when at boiling
point, skim, and simmer only until done.
Much depends on the size of the fish. Remove
at once when done, or from their great deHcacy
of skin they will crack if kept in the water.
The usual test, when the eyes start and the tail
splits, should be attended to. Serve on a
napkin with the roe, and fennel or anchovy
sauce in a tureen. Time, about ten minutes
after the water boils. Probable cost, 3d. to 4d.
I each.
MAC
( 898 )
MAC
Mackerel, Broiled. — Large fresh fish
should be procuxod for broiling. Cleanse the
fish thoroughly, and diy in a cloth, or hang it
up in the air. SpHt down the back, rub the
inside with a little salt and cayenne mixed, and
smear with clarified butter or good oil. Put it
into a thickly-buttered paper, loosely fastened
at each end, and broil over a clear fire, or
it may be broiled without the paper, though
the former mode renders the fish so cooked
more delicate, and not so apt to disagree with
the stomach as when exposed to the fire un-
covered. Time, twenty to twenty-five minutes
in paper; twenty to fifteen minutes to broil
without paper. Probable cost, 4d. to 6d. each.
Mackerel Broiled, and Tarragon
Butter. — Kemove the inside of the fish
thi-ough the gills and vent ^vithout opening it.
"Wash, clean, dry, and make a deep incision
down the back ; lay the fish in a little salad-oil ;
keep it well basted for about three-quarters of
an hour, but cut off the nose or part of the
head and tail before it is steeped in the oil.
BroU over a clear fire, and when done, have
ready the follo^ving mixture, with which fill up
the incision: — Work a little butter, pepper, salt,
and taiTagon-leaves chopped and steeped in
vinegar✪ Mackerel, Broiled together. When ready, serve the
mackerel with some of the butter spread over
it OH a hot dish. Time, from ten to fifteen
minutes to broil. Probable cost, 4d. to 6d.
each.
Page 879 · 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
Fill the fish with the forcemeat, lay them neatly into a dish, with small bits of butter, pepper, and salt. Bake half an hour in a moderate oven, serve with maitre d'hotel sauce or plain melted butter. The roes should be placed in the baking-dish with the fish. Probable cost, 28. Four fish sufficient for six persons.
Mackerel, Baked (another way). — A quick and simple way of baking mackerel : — Put four or six middle-sized fish, after being washed and well dried, into a baking-dish, back downwards, and rounded so as to make the heads and tails meet ; put the roes with them, and some flour and butter blended together in the proportion of half an ounce of butter and half a teaspoonful of flour to each fish. Add a little salt and cayenne, a small glassful of port or sherry, and enough chilli vinegar to flavour. Bake with some bits of butter over the top, and a buttered paper pressed tightly down without crushing the fish. It is economical to remove the heads and a little of the tails of the fish before baking.
Mackerel, Boiled. — Wash and clean carefully, after removing the roes. The mackerel is in its greatest perfection when there is little roe. Lay the fish and roes separately into cold water, and to a gallon of water add from three to four ounces of salt and two tablespoonfuls of white vinegar; when at boiling point, skim, and simmer only until done. Much depends on the size of the fish. Remove at once when done, or from their great delicacy of skin they will crack if kept in the water. The usual test, when the eyes start and the tail splits, should be attended to. Serve on a napkin with the roe, and fennel or anchovy sauce in a tureen. Time, about ten minutes after the water boils. Probable cost, 3d. to 4d. I each.
MAC
( 898 )
MAC
Mackerel, Broiled. — Large fresh fish should be procured for broiling. Cleanse the fish thoroughly, and diy in a cloth, or hang it up in the air. SpHt down the back, rub the inside with a little salt and cayenne mixed, and smear with clarified butter or good oil. Put it into a thickly-buttered paper, loosely fastened at each end, and broil over a clear fire, or it may be broiled without the paper, though the former mode renders the fish so cooked more delicate, and not so apt to disagree with the stomach as when exposed to the fire uncovered. Time, twenty to twenty-five minutes in paper; twenty to fifteen minutes to broil without paper. Probable cost, 4d. to 6d. each.
Mackerel Broiled, and Tarragon Butter. — Remove the inside of the fish through the gills and vent without opening it. "Wash, clean, dry, and make a deep incision down the back ; lay the fish in a little salad-oil ; keep it well basted for about three-quarters of an hour, but cut off the nose or part of the head and tail before it is steeped in the oil. BroU over a clear fire, and when done, have ready the following mixture, with which fill up the incision: — Work a little butter, pepper, salt, and taiTagon-leaves chopped and steeped in vinegar together. When ready, serve the mackerel with some of the butter spread over it OH a hot dish. Time, from ten to fifteen minutes to broil. Probable cost, 4d. to 6d. each.
Records on this page
Boiled MackerelBroiled MackerelMackerel, Broiled