Broiled Stuffed Mackerel served with Mushroom Sauce
From The encyclopaedia of practical cookery, 1892
Serves 1
Mackerel broiled in this way will require a long time, so that the stuffing may be cooked as well as the fish.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 435. The excerpt below is the record exactly as published.
Broiled stuffed Mackerel served with Mushroom Sauce. — Clean and remove the roes and fins from six Mackerel, wash and dry them, stuff with fish forcemeat, and sew up. Put them into a marinade with sweet-oil
Cook this with the app: pantry check, scaling, and the assistant.