Fresh Mackerel à l'Allemande

Ingredients

• 3 large fresh mackerels
• 1 even tablespoonful salt
• 0.5 even teaspoonful pepper
• 0.5 cupful Rhine wine
• 0.5 cupful mushroom liquor
• the yolks of 2 eggs
• a small piece of butter

Method

1. 1

   Prepare the mackerels by making incisions and seasoning with salt and pepper.

2. 2

   Butter a baking pan, lay the mackerels in, sprinkle with onion, and pour over melted butter.

3. 3

   Add Rhine wine and mushroom liquor, cover with buttered paper, and bake for 20 to 25 minutes.

4. 4

   Prepare a sauce with shallots, garlic, mushrooms, pepper, and salt, then add flour and broth.

5. 5

   Mix in egg yolks and lemon juice, and pour over the fish before serving.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 108. The excerpt below is the record exactly as published.

2 large fresh mackerels down the back, rinse in cold water, and dry with a soft, clean towel ; sprinkle a little melted butter over each fish on both sides, rubbing the butter all over to prevent it from sticking to the broiler. Lay the fish with the split side downward on the broiler, and broil 10 min- utes ; then turn and broil 4 minutes on skin side ; when done, lay on a hot dish. Stir 1 tablespoonful butter to a cream, add 1 even 16d SBA t^OOD, Bto. tableflpoonf nl salt and y^ eyen teaspoonfnl pdppef ; spfead over the flBh) and garnish with lemon and parsley. Another way ifl to split the mackerels through the backs ; season with 1 even tablespoonf nl salt, Yi even teaspoonf ul pepper ; rub 1 teaspoonf ul olire oil in and outside oyer the fish ; make 2 or 3 slight incisions on each side, and broil the same way ; when done, lay on a hot dish, spread over IVt tablespoonful maltre d^hdtel butter, garnish with water cress and lemon, and serve with small German potatoes fried brown. Fresh Mackerel^ Baked.— Clean and wash 3 large fresh mack- erels and wipe dry ; season with 1 tablespoonful salt, Vs teaspoon- f ul pepper, equally distributed. Lay 3 slices of larding pork in a shallow baking pan, on top of each slice a mackerel, and sprinkle the juioe of 1 lemon over ; then lay 1 slice of larding pork over each fish, place the pan in a medium-hot oven, and bake about 20 to 25 minutes. When done, carefully remove the fish, arrange on a hot dish, decorate with parsley greens, and serve with maitre d'hdtel sauce or melted butter. Fresh Mackerel^ Boiled. — Place 3 fresh mackerels in a fiah kettle, cover with cold water ; add 1 heaping tablespoonful salt, % cup white vinegar, 1 large onion cut into slices, a bouquet, a small carrot, and 12 whole peppers. Place the kettle over a quick fire, and as soon as it begins to boil draw to side of stove, letting it sim* mer gently 5 minutes. Then remove and drain the fish, lay in a hot dish, and serve with mustard sauce. Fresh Mackerel^ Baked (to Serve Cold).— Cut off the heads and tails of 3 fresh mackerels, lay in a roasting pan ; sprinkle over 1 tablespoonful salt, Vt teaspoonf ul pepper, 1 chopped onion, 3 cloves, 1 blade of mace, 12 whole peppers, 1 bay leaf, a small sprig of thyme, and 2 sprigs of parsley; cover with vinegar, and bake 30 minutes in a hot oven ; then carefully remove to a long, deep dish ; strain the vinegar, pour it over the mackerels, and serve when cold* Fresh Maekerel & PAnglaise. — Place a wide saucepan with 2 quarts water over the fire, add 1 heaping tablespoonful salt, 1 bay MACKEREL. 163 leaf, 1 blade of made, 1 dprig of thyme, 2 olorefi, 8 whole peppers, 2 fiprigs of parsley, and 1 pint of white wine. Select 3 large well* cleaned fresh mackerels, remove the heads and tails, and out each mackerel into 2 pieces ; as soon as the mixture boils put in the fish ( when boiling again, draw the saucepan to side of stove, letting it remain without boiling for 10 minutes ; then carefully remove the fish, dress on a hot dish, and serve with oyster sauce* Fresh Mackerel & rAllemande.— Select 3 large fresh mack- erels, make a small opening near the heads, draw out the entrails, then wash and dry with a clean soft towel ; out with a sharp khife 3 small incisions on both sides of each fish. Mix 1 even tftblespoon« f ul salt with Yt even teaspoonf ul pepper, and sprinkle in equal polr-^ tions over each fish. Butter a shallow baking pan, lay the mack* erels in, sprinkle over 1 fine^chopped onion, and pour over each fish a little melted butter ; put y^ cupful Bhine wine in the bottom of pan^ add 74 cupful mushroom liquor, cover the fish with buttered paper, place the pan in a medium*hot oven, and bake till done^-^bout 20 to 25 minutes. In the meantime prepare the following sauce : Put into a small saucepan 1 tablespoonf ul fine^chopped shallot or white onion, Vt clove of bruised garlic^ 2 tablespoonf uls fine-Ohopped mushrooms, y^ even teaspoonful pepper, 1 even teaspoonful teilt, oook and stir 6 minutes without browning ; then add 1 tablespoon- ful flour, stir for a few minutes, add 1 pint of broth, cook slowly 5 minutes ; then draw the saucepan to side of stove, adding y^ table- spoonful finC'Chopped parsley. Mix the yolks of 2 eggs with the jnice of y^ lemon, add slowly to the sauce, and as soon as the fish is done remove carefully to a warm dish, adding the gravy from the mackerels to the sauce, mix well, add small piece of butter, stir until melted ; then pour over the fish. Serve with potatoes i I'allemande. Spanish Mackerel, Broiled. — [Seasonable from March to the loiter part of October], Procure 2 fresh Spanish mackerel. Make a small opening in the fish near the head, draw out the entrails, wash in cold water, and wipe dry ; then make an incision down the back 164 SEA FOOD, Etc. to the bone. Mix 1 even tablespoonful salt with 1 even teaspoonfnl pepper, rub this evenly all over the fish ; then pour 1 tablespoonful olive oil over each fish; let lie 15 minutes; then place on a hot broiler over a moderate fire ; when done on one side turn over (8 minutes' broiling on the meat side and 4 on the skin side is usually Bufdcient to cook through). When done, lay the fish on a hot dish, put Y, tablespoonful maitre d'hdtel butter inside of each, and serve with maitre d'hdtel sauce or melted butter and baked potatoes. Spanish Mackerel en Papillate.— Prepare some fine herbs as follows : Place a small saucepan with 2 ounces butter over the fire, add 3 tablespoonfuls fine-chopped white onion and 1 small clove of bruised garlic, stir, and cook 3 minutes ; then add 3 table- spoonfuls fine-chopped mushrooms, 1 even teaspoonful salt, Yg even teaspoonf ul pepper, cook and stir 5 minutes ; remove from fire and add Ys tablespoonful fine-chopped parsley. Select 2 large Spanish mackerels, wash, and wipe dry ; make 2 incisions in each and sea- son with 1 even tablespoonful salt and 1 even teaspoonful pepper.

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