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Mackerel Aux Fines Herbes
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 27. The excerpt below is the record exactly as published.
Mackerel Aux Fiaes Herbes. — Cut off the heads of 2 perfectly fresh mackerel. Split them in two and 54 THE HOUSEHOLD remove the spinal bones. Rub over each a half tea¬ spoonful of salt and pepper, damp them with a little milk, and roll them in some flour. Put 2 or 3 table¬ spoonfuls of fresh butte
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