Mackerel à la Poulette

Ingredients

• large mackerel
• an ounce of butter
• a small cup of veal broth
• half a tablespoonful of vinegar
• parsley
• finely-chopped onion
• pepper
• salt

Method

1. 1

   Cut large mackerel into three pieces, dry and dredge with flour.

2. 2

   Make a seasoning of finely-chopped onion, parsley, pepper, and salt.

3. 3

   Lay the fish in a stewpan, sprinkle seasoning over each layer, add butter and veal broth.

4. 4

   Close the lid tightly and cook for about half an hour.

5. 5

   Keep some seasoning for the top.

6. 6

   Pour a mixture of beaten yolks of eggs and vinegar over the fish before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 878. The excerpt below is the record exactly as published.

ckerel (;i la Poulette). — Cut large mackerel into three pieces, after being emptied, cleansed, and drained. If there be roes, dry and dredge them, as well as the fish, with flour. Make a srasonin^; of finely-chopped MACKEREL, onion, parsley, pepper, and salt, scalding the parsley and onions first. Lay the pieces of fish, but not the heads or tails, into a stewjDan ; sprinkle the seasoning equally over each layer, add an ounce of butter in bits, and a small cup of veal broth, but only enough to prevent the fish sticking to the bottom of the stewpan. Close the lid of the stewpan tightly until the mackerel is done, which will be in about half an hour. Some of the seasoning should be kept for the top, and some bits of butter. Place the fish on a dish, keep it warm before the fire, until the sauce is thickened. Make it boil up again, and add more pepper or salt, if requiied. Have ready- beaten two yolks of eggs, remove the sauce from the fire, and stir them with half a table- spoonful of \Tnegar

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