Boiled Mackerel with Walnut Sauce

Ingredients

• the Mackerel
• forty walnuts
• crumb of a stale penny roll
• 1 teacupful of the finest Lucca oil
• the juice of one lemon
• season to taste with salt
• season to taste with pepper

Method

1. 1

   Clean Mackerel, boil gently in salted water.

2. 2

   Prepare walnut sauce by pounding walnuts, mixing with soaked bread, oil, and lemon juice.

3. 3

   Serve sauce over fish, garnished with olives and lemon slices.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 433. The excerpt below is the record exactly as published.

Boiled Mackerel with. Walnut Sauce. — Clean and trim the Mackerel, put it in a fish-kettle with water to cover and a small lump of salt, and boil gently. When cooked, lift the Mackerel carefully out of the fish-kettle, and leave until cold. Peel the kernels of forty walnuts, put them in a mortar and pound to a smooth paste. Soak the crumb of a stale penny roll in as much milk as it will absorb, then put it in with the pounded walnuts and beat well together. Mix in gradually with the walnuts and bread 1 teacupful of the finest Lucca oil and the juice of one lemon ; then season to taste with salt

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