Baked Mackerel

Ingredients

• Select 2 large Spanish mackerels
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• Cut 4 thin slices from a boiled smoked ham
• 1 tablespoonful of the fine herbs
• 2 sheets of white paper
• spread 2 sheets of white paper with butter

Method

1. 1

   Wash and wipe dry the mackerels, make incisions, and season with salt and pepper.

2. 2

   Lay ham and fine herbs on paper, place mackerels on top, cover with ham, fold paper, tie, and bake in a medium-hot oven for 25 minutes.

3. 3

   Check doneness with a larding needle.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 109. The excerpt below is the record exactly as published.

Select 2 large Spanish mackerels, wash, and wipe dry ; make 2 incisions in each and sea- son with 1 even tablespoonful salt and 1 even teaspoonful pepper. Cut 4 thin slices from a boiled smoked ham; spread 2 sheets of white paper with butter, lay on one side of each sheet a long, thin slice of boiled ham ; over this put 1 tablespoonful of the fine herbs

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