Gravy for Mackerel

Ingredients

• a half-pint remaining
• a pint of milk
• three table-spoonfuls of flour
• two tablespoonfuls of butter
• seasoned with salt
• and pepper

Method

1. 1

   Drain off the water left in the frying-pan after the removal of the fish until there is a half-pint remaining, and pour into the pan a pint of milk.

2. 2

   When the liquid boils, add flour stirred to a paste with butter, and season with salt and pepper.

3. 3

   Let the gravy boil slowly for three or four minutes, stirring constantly, then pour it over the mackerel.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 45. The excerpt below is the record exactly as published.

a half-pint remaining, and pour into the pan a pint of milk. When the liquid boils, add three table-spoonfuls of flour stirred to a paste with two table- spoonfuls of butter, and seasoned with salt and pepper

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