pescatariannut-freeegg-freesoy-freeshellfish-free
Baked Mackerel or Whitings
From Modern cookery, in all its branches, 1884
Serves 2
Can use port-wine for sauce; adjust seasoning to taste.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 90. The excerpt below is the record exactly as published.
BAKED MACKEREL, OR WHITINGS. ( Cinderella s Receipt— good.) The fish for this receipt should be opened only so much as will permit of their being emptied and perfectly cleansed. Wash and wipe them dry, then fold them in a soft cloth, and let them remain in it awhile. Replace the roes, and put the fish into a baking-dish of suitable size, with a tablespoonful of wine, a few drops of chili vine- gar, a little salt and cayenne, and about half an ounce of butter, well- blended with a saltspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.