Fried Salt Mackerel
From European and American cuisine, 1914
Serves 2
Serve with onion sauce.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 110. The excerpt below is the record exactly as published.
Glean and wash 2 salt mackerels sev- eral times in cold water, place into a deep dish, cover with cold water, and let lie over night, changing the water once daring that time ; 20 minutes before serving take out the mackerels, rinse in fresh cold water, and wipe dry with a towel ; cut off the heads and tails, cut each fish into halves, and roll in flour. Place a frying pan with 1 tablespoonful lard or clarified drippings over the fire ; as soon as hot put in the mackerels and fry light brown on both aides. Serve on a hot dish with potatoes boiled in their jackets
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