Devilled Mackerel

Ingredients

• the Mackerel
• season with salt and pepper
• squeeze a few drops of lemon-juice
• a thin layer of freshly-mixed mustard
• h pint of rich gravy
• flavour with walnut or mushroom ketchup
• a few chopped capers
• juice of half a lemon

Method

1. 1

   Divide Mackerel into fillets, season, cover with mustard, and chill.

2. 2

   Brush with warm butter, broil, and serve with a sauce made from gravy, ketchup, capers, and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 437. The excerpt below is the record exactly as published.

Devilled Mackerel. — Divide the Mackerel into fillets, making two fillets of each side, remove the bones, trim them, season with salt and pepper, squeeze a few drops of lemon-juice over, and cover with a thin layer of freshly- mixed mustard. Lay the fillets on a dish, and keep them in a cool larder for two or three hours. Next brush over Fig. 1120. Devilled Mackerel. the fillets with a paste-brush dipped in warm butter, put them side by side on a gridiron, and broil over a clear fire. Thicken h pint of rich gravy with flour and butter kneaded together, flavour with walnut or mushroom ketchup, add a few chopped capers, season to taste with salt and pepper, squeeze in the juice of half a lemon

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