Baked Fillets of Mackerel

Ingredients

• one dozen large Mackerel
• pepper
• salt
• flour
• a piece of roe
• two or three hands of string
• 1 dessert-spoonful of flour
• 1 pint of boiling water
• 1 teaspoonful of essence of shrimps
• a little chopped parsley

Method

1. 1

   Select one dozen large Mackerel, open them, take out the roes, and carefully clean them.

2. 2

   Cut off the fins, divide the fish down the middle, remove the backbones, and sprinkle the flesh plentifully with pepper, salt, and flour.

3. 3

   Put a piece of roe on each half of the fish, roll it up tightly, and tie round with string.

4. 4

   Pack the rolls closely in a baking-dish, put a small lump of butter on each, mix flour in cold water, stir in boiling water and essence of shrimps, pour over the fish, and bake in a moderate oven.

5. 5

   When cooked, sprinkle chopped parsley in with the sauce and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 430. The excerpt below is the record exactly as published.

Baked Fillets of Mackerel. — (1) Select one dozen large Mackerel, open them, take out the roes, and carefully clean them. Cut off the fins, divide the fish down the middle, remove the backbones, and sprinkle the flesh plentifully with pepper, salt, and flour ; put a piece of roe on each half of the fish, and roll it up tightly. Tie round with two or three hands of string, pack the rolls closely in a baking-dish, and put a small lump of butter on each. Mix 1 dessert-spoonful of flour in a little cold water, then stir in \ pint of boiling water and 1 teaspoonful of essence of shrimps ; pour this sauce over the fish, and bake in a moderate oven. When cooked, sprinkle a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.