Boiled Salt Mackerel with Potatoes
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 110. The excerpt below is the record exactly as published.
Wash 6 large potatoes, pare off a piece of the skin Yi^ inch around each, place in a wide saucepan, cover with cold water, and set over the fire to boil. Wash and clean 2 salt mackerels, and when the potatoes are nearly done lay the mackerels on top of them and boil slowly 5 minutes. Then carefully remove the mackerels with a skimmer to a warm dish and pnt a few pieces of butter on each
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