Broiled Spanish Mackerels a la Meuniere
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with lemons and parsley.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 101. The excerpt below is the record exactly as published.
Broiled Spanish Mackerels a la Meuniere Maquereaux Espagnols grilles, a la Meuniere Select small young mackerels; clean and wash well; open in front and remove bone; put them together in their natural shape; rub over with salad oil
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