Fillets of Mackerel Stewed in Wine

Ingredients

• Fillets of mackerel, 2
• butter, 2 oz.
• flour, 1 teaspoonful
• rind of half a small fresh lemon
• salt
• cayenne
• two large wine-glassesful of port wine
• a tablespoonful of Harvey’s sauce
• 1 teaspoonful of soy
• 1 teaspoonful of lemon-juice
• 1 teaspoonful of made mustard

Method

1. 1

   Prepare mackerel fillets, mix flour and butter, add spices and lemon rind, then add fillets and cook gently.

2. 2

   Pour in port wine, Harvey's sauce, soy, and lemon juice, and stew until done.

3. 3

   Serve with sauce.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 92. The excerpt below is the record exactly as published.

a teaspoonful of made mustard to the sauce, give it a boil, and pour it over the fish. When more convenient, substitute port wine and a little lemon-juice, for the claret. Mackerel, 2 ; flour, 1 teaspconful ; butter, 2 oz. ; seasoning of salt, mace, and cayenne ; claret, 3 wine-glassesful ; made mustard, 1 tea- spoonful : 15 to 20 minutes. FILLETS OF MACKEREL STEWED IN WINE. {Excellent.) Raise the flesh entire from the bones on either side of the mackerel, and divide it once, if the fish be small, but cut the whole into six parts of equal size should they be large. Mix with flour, and dissolve the butter as in the preceding receipt ; and when it has simmered for a minute, throw in the spice, a little salt, and the thinly pared rind of half a sxnaH fresh lemon, lay in the fillets of fish, shake them over a gentle fire from four to five minutes, and turn them once in the time ; then pour to them in small portions a couple of large wine- glassesful of port wine, a tablespoonful of Harvey’s sauce, a teaspoon- ful of soy, and one of lemon-juice ; stew the mackerel very softly until the thinner parts begin to break, lift them out with care, dish and serve them in their sauce as hot as possible. We can recommend the dish to our readers as a very excellent one. A garnish of fried sippets can be placed round the fish at will. A teaspoonful of made CHAP. II.] FISH, 73 mustard should be stirred to the sauce before it is poured over the fish. Fillets of mackerel, 2 ; butter, 2 oz. ; flour, 1 teaspoonful ; rind of ^ lemon ; salt, cayenne

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