Creamed Salt Mackerel

Ingredients

• 1 cup of milk
• 2 teaspoons of corn^starch
• 2 teaspoons of butter
• salt
• pepper
• a little chopped parsley
• 1 beaten egg

Method

1. 1

   Soak the fish overnight and wipe dry the next morning.

2. 2

   Heat the gridiron, butter it, and broil the fish over a clear fire.

3. 3

   Lay it on a hot platter while making a sauce: heat milk to near boiling, thicken with cornstarch rubbed smooth in butter, add salt, pepper, and parsley.

4. 4

   When partly cool, stir in the beaten egg, then pour it over the fish and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 50. The excerpt below is the record exactly as published.

CREAMED SALT MACKEREL.— Soak the fish over night, and wipe dry the next morning; heat the gridiron, butter it, and broil the fish over a clear fire; lay it on a hot platter while you make a sauce as follows: Heat 1 cup of milk to near boiling, and thicken it with 2 teaspoons of corn^starch rubbed smooth in' 2 teaspoons of butter; add salt, pepper, a little chopped parsley, and when taken from the stove and partly cool, stir in 1 beaten egg

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