Cold Boiled Mackerel with Green Mayonnaise Sauce
From The encyclopaedia of practical cookery, 1892
Serves 2
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 436. The excerpt below is the record exactly as published.
Cold boiled Mackerel with Green Mayonnaise Sauce. — Free some cold boiled Mackerel from skin and bones, flake the flesh with two forks, and pile the flakes up high in the centre of a dish. Prepare a thick mayonnaise sauce, and mix with it plenty of finely-chopped parsley or tarragon
Cook this with the app: pantry check, scaling, and the assistant.