Broiled Mackerel in Flemish Style

Ingredients

• butter
• chives
• shallots
• lemon-juice
• salt
• pepper

Method

1. 1

   Choose large Mackerel, clean, and stuff them with butter mixed with finely-chopped chives, shallots, a little lemon-juice, salt, and pepper.

2. 2

   Wrap them in sheets of buttered paper, tie up the ends, and broil over a slow clear fire for twenty-five minutes, turning occasionally so as to cook them equally all through.

3. 3

   When cooked, take off the papers, put the fish on a hot dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 435. The excerpt below is the record exactly as published.

Broiled Mackerel in Flemish Style. -Choose large Mackerel, clean, and stuff them with butter mixed with finely-chopped chives, shallots, a little lemon-juice, salt, and pepper

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