Mackerel, Baked

Ingredients

• large mackerel
• Three ounces of breadcrumbs
• an ounce of finely-shred beef suet
• the same of chopped parsley
• a pinch of savoury herbs
• pepper
• salt
• Bind the mixture with a beaten egg
• dredge a little flour over it
• pour over either some melted butter or clarified fat

Method

1. 1

   After cleaning and taking out the roes, fill the mackerel with the forcemeat mixture.

2. 2

   Sew the sides together, lay on a baking dish, dredge with flour, and pour melted butter or clarified fat over it.

3. 3

   Bake for twenty minutes and serve with butter mixed with chopped parsley or a sauce piquante.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 15. The excerpt below is the record exactly as published.

Mackerel, Baked. — Large mackerel are preferable for this mode. After clean- ing and taking out the roes, fill with the following forcemeat : — Three ounces of breadcrumbs, an ounce of finely-shred beef suet, the same of chopped parsley, a pinch of savoury herbs, minced chives, and pepper and salt. Bind the mixture with a beaten egg. When the fish has been filled, sew the sides together with strong thread, lay it on a baking dish, dredge a little flour over it, and pour over either some melted butter or clarified fat

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