pescatariangluten-freenut-freeegg-freesoy-free
Baked Mackerel
From A year's cookery, 1880
Serves 2
Mackerel cooked this way is excellent and easy to prepare.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 123. The excerpt below is the record exactly as published.
Baked Mackerel. Macaroni and Bacon. Breakfast. — Pilchards (January 23rd) ; Curried Beef bought April 13th ; Muffins (January 30th) ; Biscuits and Milk (June 14th). A YEAR’S COOKERY. 151 Luncheon. — Baked Mackerel — -Wash the mackerel in cold water, cut off the tails and heads, and open the fish down the back. Wipe them inside and out with a soft cloth, and lay them open, skin down¬ wards, in a well-greased baking-tin. Sprinkle salt and pepper on them, squeeze a little lemon-juice over, and cover them with a piece of well-greased kitchen paper to keep them from burning. Bake in a moderate oven for about twenty minutes or till done enough. Have ready two ounces of maitre d’hotel butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.