Boiled Mackerel

Ingredients

• the fish
• quarter pound salt
• each gallon water

Method

1. 1

   Clean the inside of the fish thoroughly and lay it in a kettle with sufficient water to cover, adding salt.

2. 2

   Bring gradually to boil, skim well, and simmer gently until done, about ten minutes.

3. 3

   Dish on a hot napkin and garnish with fennel.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 206. The excerpt below is the record exactly as published.

quarter pound salt to each gallon water ; bring it gradually to boil, skim well, and simmer gently till done, when the tail splits and the eye starts out, generally about teii min- utes ; dish on a hot napkin, heads and tails alternately, and garnish Boned Ma^ertL with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel ; but capfer or anchovy sauce is S«L*-K^ L^.J^^a^^' FISH. 247 sometimes served with it. When variety is desired, fillet the mack- erel, boil it, and pour over parsley and butter ; send some of this besides, in a tureen. Or for PicJued Mackerel^ boil as above, place in dish, take half the liquor in which they were boiled, add as much vinegar, a few pepper-corns and a bay leaf or two, boil ten minutes and when cold, pour over the fish

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