Baked Mackerel

Ingredients

• the fish cleaned and split
• a cup of fresh milk
• sprinkle it with salt
• sprinkle it with pepper
• a few small bits of butter

Method

1. 1

   Lay the fish in a dripping-pan, pour over milk, and sprinkle with salt, pepper, and butter.

2. 2

   Bake in a hot oven for about half an hour until browned.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 36. The excerpt below is the record exactly as published.

Sprinkle with pepper and salt and roll in flour. Dip in egg, then in crumbs, fry in deep fat and drain on brown paper. COURT BOUILLON A NEW ORLEANS RECEIPT Have one tablespoon of boiling drippings in a deep casse- role. In this brown one tablespoon of flour. Add one minced onion, two large boiled potatoes quartered, one teacup of canned tomatoes, a pinch of thyme, a teaspoon of minced parsley, a tablespoon of chopped celery, one clove of minced 62 THE HOME COOK BOOK garlic, half a teaspoon of salt, and one minced red pepper- pod. Allow these to simmer, and add one pound of white halibut, sliced in steaks. Simmer half an hour. Add one teacup of hot water to thin the gravy a bit. When ready to Casserole serve, add one glass of claret. Serve, putting the fish on thin toast and pouring the gravy round. Halibut is mentioned, but any white-meated fish cut in slices may be used. KEGAREE Pick up cold fish, or one Lake Erie whitefish. Add the same quantity of cold boiled rice, two to four soft-boiled eggs, salt to taste, a dash of cayenne pepper and a dash of mustard. Mix well together, fry in butter, like an omelet, till a delicate brown, and serve on a hot platter. BAKED MACKEREL Have the fish cleaned and split, and head and tail cut ofif. Lay it flat in a dripping-pan which has been rubbed with drippings. Pour over the fish a cup of fresh milk, and then sprinkle it with salt, pepper, and a few small bits of butter

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