Flemish Mackerel

Ingredients

• 1 ounce of butter
• chopped shallot
• parsley
• pepper
• salt
• lemon-juice

Method

1. 1

   Bone the mackerel and fill with butter, shallot, parsley, pepper, salt, and lemon juice.

2. 2

   Wrap in buttered paper and cook in the oven for about 25 minutes.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 14. The excerpt below is the record exactly as published.

1 ounce of butter, 1 chopped shallot or a little onion, chopped parsley, 1 teacupful of stock, a quarter of a pint of milk or cream, pepper, salt, and lemon-juice. Put the butter, parsley, and shallot in the stewpan with the stock ; boil 5 minutes ; pour in the milk or cream ; add the lemon-juice, pepper, and salt. When nicely stewed, put in the fish. Only leave it in suffi- cient time to warm it. Dish up and garnish with fried sippets. 68. — Fish “ au Gratin ” (Eemains of Cold Fish). Kemains of any cold fish. Break it in small pieces,, take away all the bones ; put it in a fiat baking-dish, with some white sauce or remains of any fish sauce you have ; sprinkle over with bread-crumbs and some small bits of butter ; bake about 20 minutes. Serve in the same dish in which it was cooked. FISH. 37 69. — Flemish Mackerel. When the mackerel are prepared, bone them and fill the space with butter, chopped shallot, parsley, l^epper, salt, and lemon-juice; wrap each mackerel up in a well-buttered paper ; put them to cook in the oven. When cooked, take the papers off and dish up hot. A good-sized mackerel may take about 25 minutes, but time will depend on the size of the fish and the heat of the oven, which ought to be mode- rately hot. 70. — Mackerel “ au Beurre Noir.” Open; bone ; spread a little butter, pepper

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