Baked Salt Mackerel with Cream Sauce

Ingredients

• a salt mackerel thoroughly washed
• about three quarts of cold water
• a pint of milk
• a level table-spoonful of flour
• a large table-spoonful of butter
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Soak mackerel overnight in cold water.

2. 2

   Lay in a baking pan, pour milk over it, and bake for 20 minutes.

3. 3

   Stir flour, butter, and pepper into milk after 15 minutes of baking.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 101. The excerpt below is the record exactly as published.

one-eighth of a teaspoonful of pepper and a teaspoonful and a half of salt. Next make a sauce with a pint of milk, a generous table-spoonful of butter, and one of flour, and a piece of onion about the size of a quarter of a dollar. Put the milk and onion on to boil. Rub the butter and flour till a cream is formed, and stir this into the milk as soon as it begins to boil. Cook five minutes longer, and season with salt and pepper. After removing the onion, put alternate layers of the sauce and fish into an escalop dish, having three of sauce and two of fish. The last will, of course, be one of the sauce, and upon it should be sprinkled dry bread- crumbs, — three-fourths of a cupful. Bake for about twenty minutes in a moderate oven. *Fish R6chauff£. Free a quantity of cold fish of skin and bones, and for each pint allow half a pint of egg sauce and a quart of mashed potato. If there be not enough sauce, add a sufficient quantity of milk to make up the proper allow- ance. Put a thin layer of potato in an escalop dish. Season the fish well with salt and pepper, and lay it upon the potato. Pour the sauce into the dish, and cover with the remaining potato. Spread a table-spoon- ful of melted butter over the potato, and then put the dish into a hot oven for twenty minutes. 198 MISS PARLOA'S KITCHEN COMPANION. * Salt Fish in Cream, with Puree of Potatoes. For the pure*e use six potatoes of medium size, a generous half-cupful of hot milk, one table-spoonful of butter, and a teaspoonful of salt. For the rest of the dish use enough fish to make a pint and a half (about a pound and a quarter) when it is flaked, one pint of milk, two table-spoonfuls of but- ter, one of flour, the yolk of an egg, and one-third of a teaspoonful of white pepper. Wash the fish, and put it to soak (in one piece) in cold water for eight or ten hours. At the end of that time pour off this water ; then cover with fresh cold water, and place on the fire. When the water reaches the boiling-point, draw the stew-pan back where it will keep hot, without boiling, for one hour. At the end of that time pour off the water and break the fish into flakes, freeing it of skin and bones. Put it in a saucepan with the milk, and cook for twenty minutes without letting it boil. Now beat the butter and flour together, and stir into the dish of fish. Cook for ten minutes longer ; then add the pepper, and some salt if it be needed ; and also add the yolk of the egg, beaten with two table-spoonfuls of water. Stir for half a minute, and then pour into a border of puree of potatoes. To Make the Puree. — Cover the potatoes with boiling water, and place them on the fire just before putting on the fish and milk. Cook for half an hour ; then drain off the water, and mash the potatoes. Add the seasoning to them, and arrange on a warm dish in the form of a border. * Salt Fish and Eggs in Cream. This is a pretty dish for breakfast. It is made of a pint of salt fish, a pint of milk (cream is, however, better), half a dozen eggs, two generous table-spoonfuls of butter, one table-spoonful of flour, and salt and pepper in quantities to suit one's taste. FISH. 199 Free the fish of skin and bones ; then wash it care- fully, and tear it into small pieces. Let it stand over night in a pint of cold water, and in the morning set the basin which contains it on the stove in another of hot water, and let the fish cook for twenty minutes or half an hour. Meanwhile put the eggs into another basin, and after covering them with boiling water, cover the basin and set it where the water will keep hot for ten minutes without boiling. During this time put the milk on the stove in a sauce- pan. Stir the butter and flour together, and stir the mixture into the milk when it begins to boil. Season with salt and pepper, and then set the saucepan back for two minutes where the heat is so slight that the milk will only bubble. Turn the fish into the strainer, to drain off all the water ; then put it into the cream sauce, and cook five minutes longer. While it is cooking, transfer the eggs from the basin of hot water to some cold water, and then break the shells and remove them carefully. Cover the eggs with a napkin, to keep them warm. Pour the fish and cream upon a warm platter, and lay the eggs in a circle on top. If care has been taken to keep them hot without boiling, they will be soft and digestible. Serve the dish without delay. * Salt Fish in Cream. After tearing a pint of salt fish into bits, cover it with water, and let it soak over night. In the morning pour off the water, and add a pint of milk to the fish. Heat slowly arid keep hot (without boiling) for half an hour. Rub together one large table-spoonful of butter and one of flour, and stir in with the fish and milk. Put the dish where it will simmer for ten minutes. Season, if necessary, with salt and pepper. It is an improvement to add two well-beaten eggs, and serve the fish in a 200 MISS PARLOA'S KITCHEN COMPANION. border of mashed potatoes. Finished in this way, the dish is a good one for luncheon. * Fish Toast. Use six small slices of toast, one pint of cold cooked fish, freed of skin and bones, and torn into shreds with two forks, three gills of milk, two table-spoonfuls of but- ter, the yolks of two eggs, one teaspoonful of flour, one-fourth of a teaspoonful of white pepper, a generous teaspoonful of salt, and one teaspoonful of lemon juice. Put half a pint of milk in the double-boiler and set it on the fire. Mix half of the remaining milk with the flour, and stir the mixture into the boiling milk. Cook for five minutes ; then add the fish, salt, and pepper, and cook for five minutes longer. Beat the yolks of the eggs well, and add the rest of the cold milk to them. Stir this mixture into the dish containing the fish mix- ture, and take the latter from the fire at once. Now add the lemon juice, and spread the prepared fish on the bread, which should be toasted and buttered while the fish is heating. Serve very hot. * Baked Salt Mackerel, Cream Sauce. Wash a salt mackerel thoroughly, and soak it over night in about three quarts of cold water. In the morn- ing lay it on its back in a shallow baking-pan, and pour a pint of milk over it. Bake for twenty minutes in a moderately hot oven, stirring into the milk, at the end of a quarter of an hour, a level table-spoonful of flour, a large table-spoonful of butter

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