Mackerel a la Napolitaine
From Paper-bag cookery, 1911
Increase sauce quantity if preferred.
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
Method
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.
Mackerel a la Napolitaine.— - Take two very fresh filleted mackerel, place a line of fresh tarragon leaves on each fillet. Dust with pepper and salt to taste. Butter a bag 34 SOYER’S PAPER-BAG COOKERY thickly, put in the fillets of mackerel, and then on top of each pour gently a large tablespoon- ful of tomato catsu
Cook this with the app: pantry check, scaling, and the assistant.