French Mackerel
From Durham cook book ..., 1921
Garnish dish with bits of parsley, celery, and slices of lemon.
Presented as published in 1921. 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
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 41. The excerpt below is the record exactly as published.
FRENCH MACKEREL. Boil the slices in salt Avater. Then make a dress- ing with one tablespoonful butter and flour beaten together well. Pour to this boiling water enough to make a thick gravy
Cook this with the app: pantry check, scaling, and the assistant.