Fried Mackerel

Ingredients

• 1 tablespoonful seasoning salt
• 2 sliced onions
• 1 sprig of thyme
• 1 bay leaf
• 3 sprigs of parsley
• the juice of 1 lemon
• 1 tablespoonful lard
• 1 tablespoonful mattre d'hotel butter

Method

1. 1

   Rinse the fish with cold water and wipe dry.

2. 2

   Season with salt, place in a covered dish with onions, thyme, bay leaf, and parsley; sprinkle with lemon juice and let stand for 30 minutes.

3. 3

   Dust the fish with flour, dip in beaten egg, and cover with bread crumbs.

4. 4

   Let lie for 16 minutes.

5. 5

   Fry in melted lard until light brown on both sides.

6. 6

   Transfer to a hot dish and spread with mattre d'hotel butter; garnish with watercress and French fried potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 107. The excerpt below is the record exactly as published.

1 tablespoonful seasoning salt, and place in a covered dish with 2 sliced onions, 1 sprig of thyme, 1 bay leaf, and 3 sprigs of parsley ; sprinkle over the juice of 1 lemon, cover dish, and let stand 30 minutes ; then take out the fish, dust with flour, dip into beaten egg, and cover with bread crumbs; let lie on a board for 16 minutes. Twenty minutes before serving, place a frying pan with 1 tablespoonful lard over the fire ; as soon as melted, put in the fish and fry light brown on both sides ; transfer the mackerels to a hot dish, and spread over 1 tablespoonful mattre d'hdtel butter; garnish with water cress and [French fried potatoes. Fresh Mackerel^ Broiled.— Split 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 mackerel

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