Boiled Fresh Mackerel

Ingredients

• 3 fresh mackerels
• 1 heaping tablespoonful salt
• 0.5 cup white vinegar
• 1 large onion cut into slices
• a small carrot
• 12 whole peppers

Method

1. 1

   Place mackerels in a fish kettle, cover with cold water, and add salt, vinegar, onion, carrot, and peppers.

2. 2

   Bring to a boil, then simmer gently for 5 minutes.

3. 3

   Remove and drain the fish, serve with mustard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 108. The excerpt below is the record exactly as published.

3 fresh mackerels in a fiah kettle, cover with cold water ; add 1 heaping tablespoonful salt, % cup white vinegar, 1 large onion cut into slices, a bouquet, a small carrot, and 12 whole peppers. Place the kettle over a quick fire, and as soon as it begins to boil draw to side of stove, letting it sim* mer gently 5 minutes. Then remove and drain the fish, lay in a hot dish, and serve with mustard sauce. Fresh Mackerel^ Baked (to Serve Cold).— Cut off the heads and tails of 3 fresh mackerels, lay in a roasting pan ; sprinkle over 1 tablespoonful salt, Vt teaspoonf ul pepper, 1 chopped onion, 3 cloves, 1 blade of mace, 12 whole peppers, 1 bay leaf, a small sprig of thyme, and 2 sprigs of parsley; cover with vinegar, and bake 30 minutes in a hot oven ; then carefully remove to a long, deep dish ; strain the vinegar, pour it over the mackerels, and serve when cold* Fresh Maekerel & PAnglaise. — Place a wide saucepan with 2 quarts water over the fire, add 1 heaping tablespoonful salt, 1 bay MACKEREL. 163 leaf, 1 blade of made, 1 dprig of thyme, 2 olorefi, 8 whole peppers, 2 fiprigs of parsley, and 1 pint of white wine. Select 3 large well* cleaned fresh mackerel

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