Creamed Mackerel

Ingredients

• a salt mackerel
• i>4 c milk
• 2 T flour
• 2 T butter
• a dash of pepper
• i T chopped parsley

Method

1. 1

   Soak mackerel for 24 hours, then lay in a shallow pan with milk.

2. 2

   Simmer for 15 minutes.

3. 3

   Remove fish, add flour mixed with butter to hot milk, stir until thickened.

4. 4

   Add pepper and parsley, pour around fish.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 127. The excerpt below is the record exactly as published.

CREAMED MACKEREL CORNMEAL PUFFS COFFEE Tangerines Divide the skin into eighths, beginning with the blossom end. Taking care to cut just through the skin, peel down and then separate the sections of the fruit, so they will lie on the skin, forming a flower effect. Do not separate at the base. Creamed Mackerel Soak a salt mackerel for 24 h, then lay in a shallow stew pan, and add i>4 c milk. Simmer for 15 m. Remove the fish to a hot dish and add to the hot milk 2 T flour rubbed to a paste with 2 T butter. Stir until thickened and the flour thoroughly cooked. Add a dash of pepper, i T chopped parsley

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