Boiled Salt Mackerel

Ingredients

• wash and clean off all the brine
• a small cup of milk
• a teaspoonful of cornstarch
• two tablespoonfuls of butter
• pepper to taste
• salt to taste
• chopped parsley to taste

Method

1. 1

   Soak the mackerel overnight, rinse, wrap in cloth, and cook in cold water for about thirty minutes.

2. 2

   Prepare a cream sauce with scalded milk, cornstarch, butter, pepper, salt, and parsley.

3. 3

   Pour over the fish and serve with lemon or parsley.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 32. The excerpt below is the record exactly as published.

BOILED SALT MACKEREL. Wash and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morning rinse it in one or two waters. Wrap each up in a cloth and put it into a kettle with consider- able water, which should be cold; cook about thirty minutes. Take it care- fully from the cloth, take out the backbones and pour over a little melted FISH. 59 butter and cream; add a light sprinkle of pepper. Or make a cream sauce like the following: Heat a small cup of milk to scalding. Stir into it a teaspoonful of cornstarch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt and chopped parsley, to taste

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