Baked Mackerel

Ingredients

• 1 mackerel
• 1 lemon
• chopped parsley, thyme and bay leaf
• bread crumbs

Method

1. 1

   Clean the fish, removing the bone; melt some butter and place fish flat therein, skin side downwards; chop very fine, and add powdered thyme, with a quarter of a bay leaf and a little grated lemon rind; cover well with pieces of butter; bake in a hot oven for from twenty to thirty minutes; squeeze juice of lemon over before serving.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 5. The excerpt below is the record exactly as published.

BAKED MACKEREL. Ingredients. Mackerel. J Lemon. Chopped Parsley, Thyme and Bay Leaf. Bread Crumbs. Method. in a v “J1 deai] the fiSh’ removing the bone ; melt some butter , a "S and pIa0e fish flat therein. skin side downwards ; chop p ey very fine, and add powdered thyme, with a quarter of a bay a little grated lemon rind ; cover well with pieces of butter ; bake in a hot oven for from twenty to thirty minutes; squeeze juice of lemon very f re fT .N-B ~Care should be taken that mackerel is very fresh, as it soon becomes unfit for food: 34 BAKED COD, Ingredients. 3 Lbs. Middle Cut Cod. Forcemeat Stuffing. Method. Skin the cod and remove the bones ; pass the fish through water and wipe it dry ; lay the stuffing on, fold up, and secure with tape ; tie greased paper over the ends, and take them off at the last to brown ; cook in a moderate oven, basting every five minutes, for one hour. FILLETS OF FISH PLAINLY STEAMED. Method. Take a couple of enamelled tin soup plates and slightly butter them ; on one lay the fillets of fish, skin side down if the white skin is left on ; then sprinkle with salt, pepper, a few drops of lemon juice or vinegar, and put the second plate over ; set on a large pan of fast boiling water, and cook from fifteen to twenty minutes. Small whole fish, like whiting, are excellent cooked in this way, and slices of fish also, but if thick will take from thirty to forty minutes, and when half done should be turned. 35 SALMON PUDDING (AUSTRALIAN). Ingredients. i Tin Salmon. 2 Tablespoonfuls Flour, i Pint Milk. i Tablespoonful Butter. Pepper and Salt. Fine Bread Crumbs. Method. Melt butter slightly in a saucepan ; add flour, stirring well all the time ; add milk, pepper, salt, and stir till it boils ; then add liquid from tin of salmon. Turn contents of tin into this sauce ; stir well, breaking down large pieces with back of the spoon. Butter a pie dish ; pour in the mixture ; sprinkle some fine dried bread crumbs over it, and brown in the oven. 36 STEWED HADDOCK WITH BROWN SAUCE. Ingredients. 2 Lbs. Fillets of Haddock. Heads and Bones of above. Sprig of Parsley. 2 Ozs. Butter. Method. Put heads and bones of fish in saucepan with the onion (sliced), the peppercorns, parsley and mace ; cover with cold water ; boil for twenty minutes and strain ; melt butter in stew-pan, and stir in flour till nicely browned ; brush the fillets with beaten egg, and brown them in the butter on both sides ; remove fish ; add stock, gradually stirring all the time ; replace fish, and simmer for fifteen minutes. Ketchup and Chili vinegar may be added if liked. Place fillets round dish ; pour sauce in centre and garnish with parsley. 6 Peppercorns, i Small Onion. \ Blade Mace, i Tablespoonful Flour. 37 HADDOCK ingredients, 3 Ozs. Flour (Sifted), i Teaspoonful Lemon

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