Browned Salt Mackerel

Name: Browned Salt Mackerel
Yield: 1 servings
Ingredients: two fish by soaking over night; the juice of one-half a lemon; one cupful bread crumbs; one tablespoonful butter (scant); pinch of pepper; one-fourth cupful of cream

From The Rural cook book, 1907

Serves 1

Serve with lemon slices and parsley.

Presented as published in 1907. 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 Rural cook book (1907), page 9. The excerpt below is the record exactly as published.

Browned Salt Mackerel. — Freshen two fish by soaking over night, wash in fresh water in the morning and squeeze over the flesh side the juice of one-half a lemon. Lay one of the fish skin side down in baking THE RURAL COOK BOOK. 17 dish and cover with dressing made of one cupful bread crumbs, one table- spoonful butter (scant), pinch of pepper, a little grated lemon peel and one-fourth cupful of cream

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