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Fillets of Mackerel A La Venitienne
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
Nutrition per serving
210Calories
5 gProtein
0 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Cholesterol68 mg
Sodium22 mg
Potassium102 mg
Calcium5.8 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate0.5 mcg
Choline17 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 83. The excerpt below is the record exactly as published.
pepper to taste, and set to simmer for about half an hour; after which, take the fish out, add to the liquor a gill of Espagnole sauce and the juice of a lemon ; stir the lot well together on the fire, dish up the fish, strain, and pour the sauce over it, and serve. 422. FILLETS OF MACKEREL A LA VENITIENNE. Fillet three mackerel as follows : — Place the fish on the slab with its back toward you, then run the knife in, just below the gills, turn the edge of the blade under, press with the fingers of the left hand full on the upper end of the fish, and bearing with the blade of the knife upon the side of the backbone, draw the knife gently down to the tail, then turn the mackerel over and take the fillet off the other side. When this is done cut each fillet in ^ two, trim the ends nicely, and put them in a buttei^ ^ sauti^-pan; season with salt and pepper, and add two | ounces of clarified butte
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