Mackerel a la Normande
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 64. The excerpt below is the record exactly as published.
Mackerel a la Normande. Wash, scrape, and dry three mackerel. Score them down II2 DOMESTIC COOKERY. the back ; fill the gills with chopped onion, parsley, pepper, salt, and bread crumbs, mixed with one ounce of butter. Then sew up the gills, flour them, and lay them in a covered dish containing five ounces of boiling butter. Cook slowly in the oven twenty minutes, turning them occa- sionally. Sauce. — One dessertspoonful of flour, a little lemon juice
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