gluten-freenut-free
Gesmoorde Makreel (Stewed Mackerel)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
- Clean and scrape fish
- a good spoonful of butter
- one tablespoonful chopped onion
- some parsley
- one blade of mace
- two tablespoonfuls of tomato sauce
- one cup of water
Method
Place cleaned fish in a baking pan with butter, dredge with flour, pepper, and salt.
Add onion, parsley, mace, tomato sauce, and water.
Stew in the oven for 20 minutes and serve with pickled cucumbers.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 15. The excerpt below is the record exactly as published.
Gesmoorde Makreel. [Stewed Mackerel. \ Clean and scrape fish, and put in a tin baking pan, with a good spoonful of butter ; dredge with flour, 9 BANQUETS OF THE NATIONS pepper, and salt ; add one tablespoonful chopped onion and some parsley, one blade of mace, two tablespoonfuls of tomato sauce, one cup of water
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