Broiled Mackerel

Ingredients

• large fresh fish
• a little salt
• cayenne
• clarified butter or good oil

Method

1. 1

   Clean the fish, dry it, split down the back, and rub inside with salt and cayenne.

2. 2

   Smear with clarified butter or oil, wrap in buttered paper, and broil over a clear fire for 20-25 minutes.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 878. The excerpt below is the record exactly as published.

cayenne, and an egg to cement. Onion, in very small quantity, and shred yery fine, may be added if the flavour be liked. Fill the fish with the forcemeat, lay them neatly into a dish, with small bits of butter, pepper, and salt. Bake half an hour in a moderate oven, serve with maitre d'hotel sauce or plain melted butter. The roes should be placed in the baking-dish with the fish. Probable cost, 28. Four fish sufficient for six persons. Mackerel, Baked (another way). — A quick and simple way of baking mackerel : — Put four or six middle-sized fish, after being washed and well dried, into a baking-dish, back down- wards, and rounded so as to make the heads and tails meet ; put the roes with them, and some flour and Ijutter blended together in the pro- portion of half an oimce of butter and half a tea- spoonful of flour to each fish. Add a little salt and cayenne, a small glassful of port or sherry, and enough chilli vinegar to flavour. Bake with some bits of butter over the top, and a buttered paper pressed tightly down without crushing the fish. It is economical to remove the heads and a little of the tails of the fish before baking. Mackerel, Boiled. — Wash and clean carefully, after removing the roes. The mac- kerel is in its greatest perfection when there is little roe. Lay the fish and roes separately into cold water, and to a gallon of water add from three to four ounces of salt and two table- spoonfuLs of white ^'inegar; when at boiling point, skim, and simmer only until done. Much depends on the size of the fish. Remove at once when done, or from their great deHcacy of skin they will crack if kept in the water. The usual test, when the eyes start and the tail splits, should be attended to. Serve on a napkin with the roe, and fennel or anchovy sauce in a tureen. Time, about ten minutes after the water boils. Probable cost, 3d. to 4d. I each. MAC ( 898 ) MAC Mackerel, Broiled. — Large fresh fish should be procuxod for broiling. Cleanse the fish thoroughly, and diy in a cloth, or hang it up in the air. SpHt down the back, rub the inside with a little salt and cayenne mixed, and smear with clarified butter or good oil

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