Fresh Mackerel Sauté in Butter
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 18. The excerpt below is the record exactly as published.
FRESH MACKEREL SAUTE IN BUTTER ^ Split a mackerel in two. Remove the bones and head. Season with salt and pepper. Dip in milk and flour, and fry hi butter
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