Mackerel Pie. — Clean three middling-sized
mackerel, take out the melts and roes, which
use in the composition of a forcemeat to stuff
the fish. Add bread-crumbs, chopped parsley,
a small bit of onion, if liked, mace, pepper,
salt, a little butter, and an egg or two✪ Mackerel Pie to cement
the whole. Sew up the fish neatly, and lay
them into an ordinary oval flat dish, with an
edging of good mashed potatoes or a puff crust.
Balls of forcemeat will enrich the dish, and
some rich sauce may be poured over the fish
when baked ; but both forcemeat and sauce
should be delicately prepared. Cover with
bread-crumbs, and put butter, in bits, over the
fish. Time, half an hour, or more. Probable
cost, 4d. each. Sufficient for four
Mackerel, Potted.— Make a seasoning
of salt, pepper, and pounded mace, in the pro-
portion of a quarter of an ounce of white pepper
to half the quantity of pounded mace, and an
ounce of salt. Put a layer of well-cleaned
split mackerel, divested of heads, tails, and
fins, into a potting-dish, and sprinkle over it
part of the above seasoning. Lay the skin side
do^vTiwards, and on the top of the seasoning
l)lace about an ounce of butter, in bits ; fill up
with the fish to withia an inch or two of the
top, and pour clarified butter✪ Mackerel, Potted to finish. Bake
in a moderate oven for one ho\ir. Probable
cost, 4d. to 6d. each.
MAC
( 399 )
MAG
Mackerel, Roasted.— Make a seasoning
of breiid-crumbs, oysters, and a little of theii-
liquor, parsley, onion, cloves, mace, pepper, and
salt ; the parsley and onion to bo chojpped very
fine, and the cloves and mace to be pounded.
AVork to a paste with butter, and fill the fish ;
sew up very neatly, and roast before the fire,
basting with butter until done. Time, twenty
to twenty-five minutes. Probable cost, 4d. to
6d. each.
Mackerel Roe, Sauce of.— Get roes
from the male fish (soft ones). Boil two or
thi-ee for ten minutes in water, then pound
them with the yolks of two eggs. Have ready
some fennel sauce, or parsley and butter, into
which stir the mackerel roe, adding a little
walnut ketchup, pepper, salt, and vinegar✪ Mackerel Roe, Sauce of, if
required. The butter must be thin enough to
allow of the thickening quality of the roes
and egg-yolks. Time, ten minutes to boil.
Mackerel Sauce, Gooseberry {see
Gooseberry Sauce for Mackerel) .
Mackerel Sauce, or Fennel Sauce.
— Pick) fennel from the stalks, and boil it for a
minute, or two in boiling salted water, then
chop it fine. Mix and blend well two dessert
spoonfuls of baked flour with nearly a quarter of
a pound of butter, put it into a saucepan with
haK a pint of boiliiig water✪ Mackerel Sauce, Fennel Sauce, and stir until thick,
add two dessert-spoonfuls of fennel, and serve
hot in a tureen. Mackerel roes (soft ones)
boiled and bruised well with yolk of egg may
be added to the sauce, stirred in ^-ith the
fennel. Time, ten minutes to simmer butter.
Sufficient for a tureen.
Page 881 · 5 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
Mackerel Pie. — Clean three middling-sized mackerel, take out the melts and roes, which use in the composition of a forcemeat to stuff the fish. Add bread-crumbs, chopped parsley, a small bit of onion, if liked, mace, pepper, salt, a little butter, and an egg or two to cement the whole. Sew up the fish neatly, and lay them into an ordinary oval flat dish, with an edging of good mashed potatoes or a puff crust. Balls of forcemeat will enrich the dish, and some rich sauce may be poured over the fish when baked ; but both forcemeat and sauce should be delicately prepared. Cover with bread-crumbs, and put butter, in bits, over the fish. Time, half an hour, or more. Probable cost, 4d. each. Sufficient for four persons. persons.
Mackerel, Potted.— Make a seasoning of salt, pepper, and pounded mace, in the proportion of a quarter of an ounce of white pepper to half the quantity of pounded mace, and an ounce of salt. Put a layer of well-cleaned split mackerel, divested of heads, tails, and fins, into a potting-dish, and sprinkle over it part of the above seasoning. Lay the skin side downwards, and on the top of the seasoning l)lace about an ounce of butter, in bits ; fill up with the fish to within an inch or two of the top, and pour clarified butter to finish. Bake in a moderate oven for one ho\ir. Probable cost, 4d. to 6d. each.
MAC
( 399 )
MAG
Mackerel, Roasted.— Make a seasoning of bread-crumbs, oysters, and a little of their liquor, parsley, onion, cloves, mace, pepper, and salt ; the parsley and onion to be chopped very fine, and the cloves and mace to be pounded. Work to a paste with butter, and fill the fish ; sew up very neatly, and roast before the fire, basting with butter until done. Time, twenty to twenty-five minutes. Probable cost, 4d. to 6d. each.
Mackerel Roe, Sauce of.— Get roes from the male fish (soft ones). Boil two or three for ten minutes in water, then pound them with the yolks of two eggs. Have ready some fennel sauce, or parsley and butter, into which stir the mackerel roe, adding a little walnut ketchup, pepper, salt, and vinegar, if required. The butter must be thin enough to allow of the thickening quality of the roes and egg-yolks. Time, ten minutes to boil.
Mackerel Sauce, Gooseberry {see Gooseberry Sauce for Mackerel) .
Mackerel Sauce, or Fennel Sauce.
— Pick) fennel from the stalks, and boil it for a minute, or two in boiling salted water, then chop it fine. Mix and blend well two dessert spoonfuls of baked flour with nearly a quarter of a pound of butter, put it into a saucepan with haK a pint of boiliiig water, and stir until thick, add two dessert-spoonfuls of fennel, and serve hot in a tureen. Mackerel roes (soft ones) boiled and bruised well with yolk of egg may be added to the sauce, stirred in ^-ith the fennel. Time, ten minutes to simmer butter. Sufficient for a tureen.
Records on this page
Mackerel PieMackerel, RoastedMackerel, PottedMackerel Roe, Sauce ofMackerel Sauce, Fennel Sauce