Mackerel, Soused. — Boil, without
breaking, two or three middle-sized mackerel,
remove the bones, first splitting them carefully
down the back. Siinmer gently in a pint of
vinegar and water mixed, in equal quantities,
a bay-leaf, half a dozen whole pejipers, two
Jamaica peppers, a pinch of cayenne, and a little
salt✪ Mackerel, Soused. Pour this liquor when cold over the fish :
if put in a deep dish they will be covered with
it, and should not be served until they have
steeped some hours. Serve, with fennel as a
garnish, on a flat dish. Time, fifteen minutes
to boil. Simmer spice for five minutes.
Mackerel, with fine Herbs.— Rub
butter over a baking-tin, and cover the bottom
with a mince of fine herbs, about a dozen small
mushrooms, four shallots, and a little parsley,
which shoidd be first fried and seasoned with
pejDper and salt. Lay the fish neatly trimmed
on the herbs, and cover with fine bread-crumbs ;
moisten with a little good gravy, or white
wine, and put lastly some bits of butter over
the crumbs. Bake in a gentle oven, and
serve bro-mied with a salamander ; squeeze a
little lemon- juice over. Time, fifteen to
twenty minutes. Probable cost, 4d. to Gd.
each. Two mackerel✪ Mackerel, with fine Herbs will be sufficient for three
persons.
Mackerel, with Wine, Stewed.—
Stew tliree small mackerel or two large ones in
a sauce made in the follo^^•ing manner : —
Dissolve a piece of butter about the size of an
egg, in an enamelled stewpan ; when melted
stir in a tea-spoonful of flour, a salt-spoonful of
salt, a pinch of cayenne, a blade of mace,
pounded, and, lastly, add little by little three
glassfuls of burgimdy✪ Mackerel, with Wine, Stewed. Simmer the fish for
twenty minutes or less, according to size,
arrange them neatly on a dish, stir a spoonful
of French mustard into the gra^y, pour the
gravy over the fish, and serve very hot. Pro-
bable cost, from 4d. to 6d. each. Sufficient for
four persons.
Madeira Buns.— Put into half a pound
of flom- rather more than a quarter of a
pound of butter, add three oimces of sifted
sugar, the grated rind of half a lemon, a small
tea-spoonful of powdered ginger, haH an ounce of
caraway-seeds, a little nutmeg, and a pinch of
salt ; stir well together, and add two eggs well
beaten, and half a wine-glassfiil of sherry✪ Madeira Buns. Bake
quickly in patty-pans for about fifteen minutes.
The above ingredients are sufficient for eight
large buns. Probable cost, 8d.
Madeira Pudding.— The beauty of this
pudding depends on contrasting well the colours
of the jams. Make a good butter or suet
crust ; roll it out thinly, cut in rounds — the size
of the tin in which you intend to boil the
pudding— several pieces of crust; put at the
bottom of the tin a layer of crust, then one
of light-coloured jam — say greengage — then
another layer of crust, then a red jam, and so
on until the tin is filled. Boil the pudding in
a cloth for two hours and a haK, turn it out
very carefully, and before serving sift a little
white sugar✪ Madeira Pudding over it. The tin should have a
loose bottom, so that the pudding can slip out
easUy. It must be well buttered first.
Madeira Sauce, Lumber Beef ia
(see Beef, Lumber, in Madeira Sauce).
Page 882 · 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, Soused. — Boil, without breaking, two or three middle-sized mackerel, remove the bones, first splitting them carefully down the back. Siinmer gently in a pint of vinegar and water mixed, in equal quantities, a bay-leaf, half a dozen whole peppers, two Jamaica peppers, a pinch of cayenne, and a little salt. Pour this liquor when cold over the fish : if put in a deep dish they will be covered with it, and should not be served until they have steeped some hours. Serve, with fennel as a garnish, on a flat dish. Time, fifteen minutes to boil. Simmer spice for five minutes.
Mackerel, with fine Herbs.— Rub
butter over a baking-tin, and cover the bottom with a mince of fine herbs, about a dozen small mushrooms, four shallots, and a little parsley, which should be first fried and seasoned with pepper and salt. Lay the fish neatly trimmed on the herbs, and cover with fine bread-crumbs ; moisten with a little good gravy, or white wine, and put lastly some bits of butter over the crumbs. Bake in a gentle oven, and serve browned with a salamander ; squeeze a little lemon- juice over. Time, fifteen to twenty minutes. Probable cost, 4d. to Gd. each. Two mackerel will be sufficient for three persons.
Mackerel, with Wine, Stewed.— Stew three small mackerel or two large ones in a sauce made in the following manner : — Dissolve a piece of butter about the size of an egg, in an enamelled stewpan ; when melted stir in a tea-spoonful of flour, a salt-spoonful of
salt, a pinch of cayenne, a blade of mace, pounded, and, lastly, add little by little three glassfuls of burgundy. Simmer the fish for twenty minutes or less, according to size, arrange them neatly on a dish, stir a spoonful of French mustard into the gravy, pour the gravy over the fish, and serve very hot. Probable cost, from 4d. to 6d. each. Sufficient for four persons.
Madeira Buns.— Put into half a pound of flour rather more than a quarter of a pound of butter, add three ounces of sifted sugar, the grated rind of half a lemon, a small tea-spoonful of powdered ginger, half an ounce of caraway-seeds, a little nutmeg, and a pinch of salt ; stir well together, and add two eggs well beaten, and half a wine-glassfull of sherry. Bake quickly in patty-pans for about fifteen minutes. The above ingredients are sufficient for eight large buns. Probable cost, 8d.
Madeira Pudding.— The beauty of this pudding depends on contrasting well the colours of the jams. Make a good butter or suet crust ; roll it out thinly, cut in rounds — the size of the tin in which you intend to boil the pudding— several pieces of crust; put at the bottom of the tin a layer of crust, then one of light-coloured jam — say greengage — then another layer of crust, then a red jam, and so on until the tin is filled. Boil the pudding in a cloth for two hours and a haK, turn it out very carefully, and before serving sift a little white sugar over it. The tin should have a loose bottom, so that the pudding can slip out easily. It must be well buttered first.
Madeira Sauce, Lumber Beef ia
(see Beef, Lumber, in Madeira Sauce).
Records on this page
Mackerel, SousedMackerel, with fine HerbsMackerel, with Wine, StewedMadeira BunsMadeira Pudding