Broiled Mackerel

Ingredients

• a small quantity of oil
• pepper to taste
• salt to taste
• a little parsley
• a squeeze of lemon

Method

1. 1

   Mackerel should never be washed but merely wiped clean and dry.

2. 2

   Open the back, put in pepper, salt, and oil; broil over a clear fire, turning on both sides.

3. 3

   When cooked, detach the flesh from the bone.

4. 4

   Chop parsley, mix with batter, pepper, salt, and lemon juice, and put it in the back.

5. 5

   Serve before the batter melts.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 18. The excerpt below is the record exactly as published.

BROILED MACKEREL. Pepper and salt to taste, a small quantity of oil. Mack- erel should never be washed when intended to be broiled, but merely wiped very olean and dry after taking out the gills and inside. Open the back, and put in a little pepper, salt, and oil ; broil it over a clear fire, tarn it over on both sides, and also on the back. When sufficiently cooked, the flesh esn be detached from the bone, which will be in about ten 40 Mother's Cook Book. minutes for a small mackerel. Chop a little parsley, work it Dp in the batter, with pepper and salt to taste, and a squeeze of lemon- j nice, and pub it in the back. Serve before the batter is quite melted. Mode : Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of coarse, on the size of the fish; but a middling-sized pike will take about half an hour. Serve with Dutch or anchovy sance, and plain melted butter. Mackerel baked will be found palatable. Clean and trim| the fish nicely, say four large ones, or half a dozen small ones, bone them and lay neatly in a baking dish, or a bed of potato chips well dusted with a mixture of pepper and salt; on the potatoes place a few pieces of butter. Dustthe fish separately with pepper and salt, and sprinkle slightly with a dilated mixture of anchovy sauce and catsup. Bake three quarters of an hoar. SALT MACKEREL WITH CREAM SAUCE. Soak over night in lukewarm water, changing this in the morning for ice-cold. Bub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted. Then broil quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot water dish, and cover until the sauce is ready. Heat a small cap of milk to scalding. Stir into it a tea* spoonful of corn-starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and let all stand, covered, over the hot water in the chafing dish. Mother's Cook Book. 41 Fat fresh boiling water under the dish before sending to table. BOILED EELS. Four small eels, sufficient water to cover them; a large bunch of parsley. Choose small eels for boiling, put them on a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and but- ter over them, and serve some in a tureen. FRICASSEED EELS. After skinning, clearing, and catting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender; then add a good-sized bit of but- ter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley; add salt and pepper to taste

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