Boiled Mackerel a la Bregitta

Ingredients

• Wash and clean a mackerel
• salt
• bay leaves
• some melted butter
• tiny boiled marbles of potato

Method

1. 1

   Wash and clean a mackerel; curve it; put a toothpick in head and another in tail; tie with a string to keep it in shape.

2. 2

   Put it in a large fish kettle with some water, salt, and bay leaves; steam (the time according to size of the fish).

3. 3

   For a six-pound fish, let simmer slowly for about twenty-five minutes.

4. 4

   When done, lift carefully from the pot; put on a platter; pour some melted butter over, and put in the curve of the fish tiny boiled marbles of potato that have been put in some butter and sprinkled with chopped parsley.

5. 5

   Garnish the fish with lemons around and some parsley at its mouth.

6. 6

   Serve with egg sauce a la Bregitta for dinner.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 100. The excerpt below is the record exactly as published.

salt, and sherry. Fill the bass with the crab meat. Cook in the oven, well covered, from fifteen to twenty minutes (according to the size of the fish). When cooked, glaze the crab meat with the tomato THE SWEDISH, FRENCH, AMERICAN COOK BOOK 69 glaze; sprinkle with parsley; decorate with a strip of cream sauce all around the filling. Then put on a platter; garnish with crab claws, with lemon in between each claw. Serve with bearnaise or hollandaise sauce for dinner. Filling. To three pounds fish, take two cups shredded crab meat; flavor with lemon, onion juice, salt, pepper; one tablespoon melted butter to one cup of crab meat. Timbale of Striped Bass with Spinach a la Princesse Bar raye aux Epinards, en Timbale, a la Princesse Butter timbale cups well; decorate with strips of Spanish pepper, then a daisy and branches made from truffles. Fill [see recipe: Mousse of Striped Bass aux Epinards a la Princesse]; cook in hot water in oven — well covered — from eight to ten minutes. Arrange on a warm platter; garnish with lemon and parsley. Serve with any kind of fish sauce for luncheon or supper. MACKEREL ( Maquereau ) Spanish mackerel is one of the most delicious fish for broiling. It is also good for steaming, frying, and different fancy fish entrees. Salt and smoked mackerel are delicious for breakfast, broiled or steamed. The season for fresh mackerel is from April to November, but the fish is considered to be at its best in May and June. Stuffed Baked Mackerel with Crab a la Philadelphienne Maquereau farci de Crabe, cuit au Four, a la Philadelphienne [A native mackerel can be used in the same way as the Spanish mackerel.] Open on side; bone; stuff* with crab stuffing; put on a buttered pan, turning the uncut side up; sprinkle with pepper and salt; add some sherry. Bake in oven from twenty-five to thirty minutes — well covered. When done, glaze with thick cream sauce flavored with lemon, pepper, and salt; make an eye of lemon and truffles and put in its place. Chop whites and yolks of hard-boiled egg; mix the white with chopped parsley. Decorate first the yolk a band around the neck, and then the white that is mixed with parsley and yolks alternately in rows on a bias beginning from the centre and going toward the sides; place on a platter. Garnish with crab claws and parsley. Serve with a sauterne sauce for dinner. Crab Stuffing. Two cups crab meat, two tablespoons cream sauce, the white of an egg, cayenne pepper, salt, and a squeeze of onion. Mix all well together. [Stuffing for any kind of fish.] Broiled Mackerel with Shirred Butter Maquereau grille au Beurre Wash and clean a mackerel; split it in front; open, and take out the main bone; sprinkle with pepper and salt, and rub it over with some good salad oil; put on a broiler and broil until golden brown on both sides. When done, put on a platter the cut side up and skin down. Melt half cup butter; flavor with lemon juice; pour it over the mackerel; sprinkle with chopped parsley; put a bunch of parsley at the head of the fish and lemons all around. Serve with cucumber salad. Fish dish for dinner. Stuffed Mackerel with Shrimps a la Zebra Maquereau farci de Crevettes, a la Zebre Wash and clean a mackerel, open on the side and bone; stuff with shrimps; bake in oven — covered — from twenty to thirty minutes with a little sherry and butter in the pan, pepper and salt. When done, glaze with a brown glaze. Decorate with cream sauce in zebra style; make an eye of lemon and truffles and put it in its place. Garnish with shrimps that have not been peeled, and lemon. Serve with a newbourg sauce for dinner or luncheon. Stuffing. Onepound of cooked shrimps;take out enough for dec¬ oration. Grind through the machine once or twice; mix to each cup of shrimps two tablespoons cream sauce, two tablespoons sherry [if necessary, color a trifle the shade of the shrimps], white of one egg; mix all together. Stuff the mackerel. Boiled Mackerel ( Maquereau bouilli) a la Bregitta Wash and clean a mackerel; curve it; put a toothpick in head and another in tail; tie with a string to keep it in shape. Put it in a large fish kettle with some water, salt, and bay leaves; steam (the time according to size of the fish). For a six-pound fish, let simmer slowly for about- twenty-five minutes. When done, lift carefully from the pot; put on a platter; pour some melted butter over, and put in the curve of the fish tiny boiled marbles of potato

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