When done, carefully transfer to
a hot dish, remove tapes, leaving the paper undisturbed (if boiled
ham is not handy, take very thin slices of larding pork). In place
of baking, the mackerels can be broiled on each side about 10
minutes.
MACKEREL. 166
SALT MACKEREL.
Salt Mackerel^ Fried. — Glean and wash 2 salt mackerels sev-
eral times in cold water, place into a deep dish, cover with cold
water, and let lie over night, changing the water once daring that
time ; 20 minutes before serving take out the mackerels, rinse in
fresh cold water, and wipe dry with a towel ; cut off the heads and
tails, cut each fish into halves, and roll in flour. Place a frying
pan with 1 tablespoonful lard or clarified drippings over the fire ;
as soon as hot put in the mackerels and fry light brown on both
aides. Serve on a hot dish with potatoes boiled in their jackets✪ Fried Salt Mackerel and
onion sauce & I'allemande.
Salt Mackerel^ Broiled. — Soak the fish for 24 hours in cold
water, changing the water twice during that time ; 20 minutes be-
fore serving take the fish out, rinse in fresh cold water, and wipe
dry ; rub a little melted butter over each on both sides, place with
the split side downward on a gridiron over a moderate fire, broil 6
minutes, then turn over and broil 3 minutes on the skin side. Lay
on a warm dish and pour a little melted butter over each (or lay
small pieces of butter over the fish) ; set for a few minutes in the
oven, then serve. Mackerel prepared in this way is very nice covered
with a butter, egg, or caper sauce and decorated with small German
potatoes✪ Broiled Salt Mackerel previously boiled in their jackets, then freed from the skin,
and laid around the fish.
Salt Mackerel boiled with Potatoes.— Wash 6 large potatoes,
pare off a piece of the skin Yi^ inch around each, place in a wide
saucepan, cover with cold water, and set over the fire to boil. Wash
and clean 2 salt mackerels, and when the potatoes are nearly done
lay the mackerels on top of them and boil slowly 5 minutes. Then
carefully remove the mackerels with a skimmer to a warm dish and
pnt a few pieces of butter on each✪ Boiled Salt Mackerel with Potatoes ; when the potatoes are done
drain off the water, return for a few minutes to the fire, and serve
with the fish.
166 SEA POOD, Bra
Salt Mackerel with Cream Sauce.— Wash 2 salt mackereb
seyeral times in cold water, place in a large, deep frying pan, cover
with cold water, put over the fire, and let come to a boil ; then drain
off the water, return the mackerels to the fire, and again cover with
fresh cold water ; boil 5 minutes ; then carefully remove the fish with
a skimmer, lay on a warm dish until the following sauce is prepared :
Place a small saucepan with 1 tablespoonf ul butter over the fire, add
1 tablespoonf ul flour, stir and cook 3 minutes ; add lYs cup boiling
milk, stir and copk a few minutes; then draw saucepan to side
of stove. Mix the yolk of 1 egg with a little cold milk, add grad-
ually to sance, add 1 tablespoonf ul fine-chopped parsley and a small
piece of butter, mix well, and pour it over the mackerels. Garnish
with a border of small potatoes previously boiled with their skins
and then peeled.
HERRING,
Page 110 · 4 recipe records on this page
Presented as published in 1914. 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
When done, carefully transfer to a hot dish, remove tapes, leaving the paper undisturbed (if boiled ham is not handy, take very thin slices of larding pork). In place of baking, the mackerels can be broiled on each side about 10 minutes.
MACKEREL. 166
SALT MACKEREL.
Salt Mackerel^ Fried. — Glean and wash 2 salt mackerels several times in cold water, place into a deep dish, cover with cold water, and let lie over night, changing the water once during that time ; 20 minutes before serving take out the mackerels, rinse in fresh cold water, and wipe dry with a towel ; cut off the heads and tails, cut each fish into halves, and roll in flour. Place a frying pan with 1 tablespoonful lard or clarified drippings over the fire ; as soon as hot put in the mackerels and fry light brown on both sides. Serve on a hot dish with potatoes boiled in their jackets and onion sauce & I'allemande.
Salt Mackerel^ Broiled. — Soak the fish for 24 hours in cold water, changing the water twice during that time ; 20 minutes before serving take the fish out, rinse in fresh cold water, and wipe dry ; rub a little melted butter over each on both sides, place with the split side downward on a gridiron over a moderate fire, broil 6 minutes, then turn over and broil 3 minutes on the skin side. Lay on a warm dish and pour a little melted butter over each (or lay small pieces of butter over the fish) ; set for a few minutes in the oven, then serve. Mackerel prepared in this way is very nice covered with a butter, egg, or caper sauce and decorated with small German potatoes previously boiled in their jackets, then freed from the skin, and laid around the fish.
Salt Mackerel boiled with Potatoes.— Wash 6 large potatoes, pare off a piece of the skin Yi^ inch around each, place in a wide saucepan, cover with cold water, and set over the fire to boil. Wash and clean 2 salt mackerels, and when the potatoes are nearly done lay the mackerels on top of them and boil slowly 5 minutes. Then carefully remove the mackerels with a skimmer to a warm dish and pnt a few pieces of butter on each ; when the potatoes are done drain off the water, return for a few minutes to the fire, and serve with the fish.
166 SEA POOD, Bra
Salt Mackerel with Cream Sauce.— Wash 2 salt mackerels several times in cold water, place in a large, deep frying pan, cover with cold water, put over the fire, and let come to a boil ; then drain off the water, return the mackerels to the fire, and again cover with fresh cold water ; boil 5 minutes ; then carefully remove the fish with a skimmer, lay on a warm dish until the following sauce is prepared : Place a small saucepan with 1 tablespoonful butter over the fire, add
1 tablespoonful flour, stir and cook 3 minutes ; add lYs cup boiling milk, stir and cook a few minutes; then draw saucepan to side of stove. Mix the yolk of 1 egg with a little cold milk, add gradually to sauce, add 1 tablespoonful fine-chopped parsley and a small piece of butter, mix well, and pour it over the mackerels. Garnish with a border of small potatoes previously boiled with their skins and then peeled.
HERRING,
Records on this page
Fried Salt MackerelSalt Mackerel with Cream SauceBroiled Salt MackerelBoiled Salt Mackerel with Potatoes