Baked Stuffed Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 4
The sauce should be made very thick.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 432. The excerpt below is the record exactly as published.
Baked stuffed Mackerel. — Cut the Mackerel down the backs, remove the backbones (without interfering with the heads), pepper them well inside, stuff' with fish forcemeat, put a -small lump of butter in each, tie up, flour w ell, put them into a Dutch oven, place small pieces of butter all over, and cook in front of a clear fire. When done, put them on a dish, squeeze over a little lemon-juice, and serve with a sauceboatful of sauce made with fennel, parsley, and butter
Cook this with the app: pantry check, scaling, and the assistant.