Baked Salt Mackerel with Crumbs

Ingredients

• Thoroughly freshen two mackerel
• squeeze lemon juice over the inside
• a thick dressing made of bread crumbs
• well seasoned with parsley
• butter
• bits of the outside of a lemon peel

Method

1. 1

   Put one fish in the bottom of a baking pan and cover it with dressing.

2. 2

   Lay the other fish on this dressing and baste with melted butter and hot water.

3. 3

   Bake until brown, remove to a hot platter, and cover the top with bread crumbs moistened in melted butter and baked brown.

4. 4

   Garnish with slices of lemon and minced parsley.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 9. The excerpt below is the record exactly as published.

BAKED SALT MACKEREL WITH CRUMBS. Thoroughly freshen two mackerel by soaking over night, and then by washing in cool, fresh water in the morning; wipe dry and squeeze lemon juice over the inside. Put one of the fish in the bottom of a baking pan and cover it with a thick dressing made of bread crumbs well seasoned with parsely, pepper, salt, but- ter, and bits of the outside of a lemon peel. Lay the other fish on this dressing and baste with melted but- ter and hot water. Bake until brown, remove, without disturbing the layers, to a hot platter, and cover the 26 FISH top with bread crumbs moistened in melted butter

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