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Boiled Mackerel
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 399. The excerpt below is the record exactly as published.
BOILED MACKEREL. Put them on with cold water and salt. When the kettle boils set it aside but watch it closely, and take it up the moment the eyes begin to start and the tail to split. Sauce, parsley and butter. Garnish, fennel and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.