Baked Salt Mackerel

Ingredients

• a salt mackerel
• three quarts of cold water
• a pint of milk
• a table-spoonful of flour
• a table-spoonful of butter
• a sprinkling of pepper

Method

1. 1

   Soak mackerel overnight in cold water.

2. 2

   Lay it in a shallow baking tin, pour milk over it, and bake for twenty minutes.

3. 3

   Stir flour, butter, and pepper into the milk after fifteen minutes.

4. 4

   Serve with thickened milk around the fish.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 41. The excerpt below is the record exactly as published.

table-spoonful of flour wet to a paste with a little water ; then cook the gravy three minutes, season to taste with salt and pepper, strain through a sieve and pour it around the fish. If the sediment in the pan seems at all burnt, do not use it, but make instead a brown sauce, and pour it around the fish. (See " Sauces for Fish,") PISH. to3 FISH, BAKED WITH TOMATOES. When placing the fish in the oven put in the bottom of the pan four table-spoonfuls of chopped tomatoes, either fresh or canned; and baste the fish with them, adding water as usual. Care should be taken that the pan does not become dry, for the tomatoes will soon stick to it. The gravy is made as directed above, but if by any acci- dent the tomatoes have become scorched, serve a made tomato sauce with the fish. (See " Sauces for Fish.") This is a very delicious way of serving baked haddock. BAKED BLUE-FISH. This fish is one of the most satisfactory varieties for baking. It should be stuffed with a bread stuffing and served with a cream sauce. (See " Sauces for Fish.") BAKED SHAD. Open the shad only far enough to remove the roe, and follow the directions given for " Baked Fish." Serve the roe on a small platter, giving a portion to each person with the fish. Roe is cooked in different ways, three of which are given below. BAKED ROE. Drop the roe gently into salted boiling water, and let it boil twenty minutes, but not rapidly. Drain, and lay it on a buttered tin plate. Dredge the roe well with pepper and salt, spread soft butter over it, and lastly dredge plentifully with flour. Bake in the oven thirty minutes, during "which time baste frequently with salt, pepper, water and butter, always dredging with flour after each basting. 104 ^-^^ PATTERN COOK-BOOK. FRIED ROE. Cook the roe ten minutes in boiling salted water to which a table-spoonful of vinegar has been added. Drain, roll it ip beaten egg and then in cracker-crumbs — season with salt and pepper, and fry until brown in hot fat. SCALLOPED ROE. Boil as for fried roe, drain, and break the roe up lightly with a fork. Make a white sauce (See " Sauces for Fish.") Sprinkle a layer of roe in a baking dish ; add half the yolk of an ^gg^ well beaten, dropping it over the top of the roe ; next sprinkle lightly with finely chopped parsley ; salt and pepper to taste and a few drops of lemon juice, and then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs and bits of butter, and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Various kinds of roe may be prepared the same as shad roe. HALIBUT a la Creola. Four pounds of fish. One cupful of water. One pint of stewed tomatoes. One slice of onion. Three cloves. Two table-spoonfuls of butter. One table-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Put the tomatoes, water, cloves and onion on the FISH. 105 Stove in a stew-pan to boil. Mix the butter and flour together, stir them into the sauce when it boils, and add the salt and pepper. Cook ten minutes, and strain into a bowl. Pour into a deep plate boiling water to the depth of half an inch, and lay the fish in it for a minute, black- skin side down ; on removing the fish from the water the black skin can be easily taken off. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan ; then pour half the tomato sauce around the fish, and bake in a hot oven forty-five minutes, basting three times with the remainder of the tomato sauce. Serve with the sauce remaining in the bottom of the pan poured around the dish. CARBONADE OF HALIBUT OR WHITE FISH. Any fish from which solid slices of flesh can be cut may be used for a carbonade. The two varieties men. tioned above are delicious prepared in this way. Two pounds of fish. Two eggs. One pint of dried bread-crumbs. Four table-spoonfuls of butter. One tea-spoonful of onion juice. Two tea-spoonfuls of salt. One-quarter tea-spoonful of pepper. Cut the fish into pieces about three inches square and one inch thick. Place the butter, salt, pepper and onion juice in a deep plate on the back of the range, and melt the butter ; beat the eggs until light in another plate, and put a part of the crumbs in a third plate. Dip the pieces of fish first in the melted butter, then in the egg and lastly in the crumbs, and lay them in a dripping-pan I06 THE PATTERN C0OA^-BOOA\ that has been buttered on the bottom, sprhikling what remains of the egg and butter over the carbonades. Cook in a hot oven for twelve or fifteen minutes, and serve with HoUandaise, Tartare or maitre d'hotel sauce. (See " Sauces for Fish. ") RAKED SALT MACKEREL. Wash a salt mackerel well and soak it over night in three quarts of cold water, laying it with the skin side upward. In the morning lay the fish on its back in a shallow baking tin (not too large for the fish), and pour over it a pint of milk. Bake twenty minutes in a hot oven, stirring into the milk at the end of fifteen minutes a table-spoonful each of flour and butter, and a sprink- ling of peppe

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