Mackerel a la Normande

Ingredients

• 1 mackerel
• 1 shallot or small piece onion
• 2 oz. butter or beef dripping
• 1 teaspoonful salt
• 1 teaspoonful pepper
• mixed herbs
• 2 tablespoonsful breadcrumbs
• 1 dessertspoonful chopped parsley

Method

1. 1

   Wash and dry the fish, remove the head and tail, split it down the back, and remove the bones.

2. 2

   Grease a tin with part of the butter, place half the fish on the tin, skin downwards, sprinkle with crumbs, shallot, parsley, herbs, pepper, and salt.

3. 3

   Put part of the butter in small pieces on stuffing, place the other half fish on top, skin upwards, and add the remainder of the butter.

4. 4

   Bake for 15 to 20 minutes, basting frequently.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 13. The excerpt below is the record exactly as published.

MACKEREL A LA NORMANDE. la Normande. 1 shallot or small piece onion. 2 oz. butter or beef dripping. | teaspoonful salt. } teaspoonful pepper, mixed herbs. Maquereau a 1 mackerel. 2 tablespoonsful breadcrumbs. 1 dessertspoonful chopped parsley

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