Mackerel, Baked

Ingredients

• 2 mackerel
• 1 oz. of bread crumbs
• 1/2 oz. of finely-chopped parsley
• 1 teaspoonful of mixed herbs
• 1 egg
• pepper
• salt
• a little grated lemon peel
• 1 oz. dripping
• 1/2 oz. of raspings

Method

1. 1

   Split the mackerel down the back and remove the roe; throw the roe into boiling water for one minute, then chop it and add the herbs, parsley, bread crumbs, and seasoning.

2. 2

   Mix with the egg, and spread over one of the mackerel.

3. 3

   Lay the other on top, place in a deep baking tin, cover with greased paper, and brush some dripping over the top.

4. 4

   Bake for about half an hour.

5. 5

   When done, place the fish on a hot dish, and garnish with alternate rows of parsley and raspings.

6. 6

   Serve with anchovy sauce.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 36. The excerpt below is the record exactly as published.

Mackerel, Baked. — Ingredients : 2 mackerel, 1 oz. of bread crumbs, J oz. of finely-chopped parsley, J teaspoonful of mixed herbs, 1 egg, pepper, salt, a little grated lemon peel, 1 oz. dripping

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