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Mackerel a la Maitre d'Hotel
From The thorough good cook, 1895
Serves 1
Wrap in oiled paper to prevent breaking.
Presented as published in 1895. 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
Nutrition per serving
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories14 kcal
Protein3.1 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium83 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water22 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 104. The excerpt below is the record exactly as published.
Mackerel a la Maitre d'Hotel. Clean the mackerel and wipe it dry ; then split it down the back and marinade it at least half an hour — or an hour or two, if there be time — in a little oil, seasoned with pepper and salt ; broil it, and baste it with the marinade. Dish it up ; garnish the mside with fresh butter rolled in parsley,, salt, and pepper; slightly warm the dish, and serve with lemon-juice, or with a dash of vinegar over it. In order to prevent the mackerel from breaking while it is being boiled,, you had better wrap it with the marinade in good oiled paper. 77. Mackerel a la Maitre d'Hotel : Another Way. Choose a large fresh mackerel with a soft roe ; cut out the gills ; cut oft" the fins ; make an incision an inich deep down the back, lay the fish
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