Mackerel, Baked

Ingredients

• a fresh mackerel of about 2 lbs.
• one salt-spoonful of salt
• half a one of black pepper
• one quart of oysters
• one dozen of the largest ones
• two medium-sized white onions
• one tablespoonful of butter
• three hard-boiled eggs
• one tablespoonful of finely chopped parsley
• the yolks of two raw eggs
• one tablespoonful of butter
• a piece of white paper, well buttered
• a few drops of lemon over it
• a thin layer of anchovy paste
• a few sprigs of parsley

Method

1. 1

   Split open the mackerel, remove the backbone, wash and dry.

2. 2

   Sprinkle inside with salt and pepper.

3. 3

   Drain oysters, chop most, and set aside the largest.

4. 4

   Cook onions in butter, add chopped oysters, hard-boiled eggs, parsley, salt, and pepper.

5. 5

   Cook for 2 minutes, cool, then mix in raw egg yolks and butter.

6. 6

   Stuff the fish, stitch it, and place in a buttered baking pan.

7. 7

   Cover with buttered paper and bake for 20 minutes.

8. 8

   Remove paper, baste, add remaining oysters, and bake for 5 more minutes.

9. 9

   Dress on a warm platter with lemon and serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 137. The excerpt below is the record exactly as published.

Mackerel, Baked. — Split open from the back a fresh mackerel of about 2 lbs., remove the backbone, wash and dry well, sprinkle the inside with one salt-spoonful of salt, half a one of black pepper, and prepare this stuffing : Drain the liquid off one quart of oysters; select one dozen of the largest ones and put them aside ; chop coarsely the balance, also two medium-sized white onions. Cook the onions six minutes in one table- spoonful of butter, add the chopped oysters, with three hard-boiled eggs, also chopped, also one table-spoonful of finely chopped parsley ; season with one salt-spoonful of salt and half a one of pepper ; cook, stirring con- stantly, for two minutes ; cool off ; finish with the yolks of two raw eggs and one table-spoonful of but- ter. Stuff the fish and stitch it. But- ter well a baking-pan, put the fish in it, cover it with a piece of white paper, well buttered, and bake in a hot oven for twenty minutes. Re- move the paper and baste; add the remaining oysters, bake five minutes more, dress the fish on a warm platter, squeeze a few drops of lemon over it, and place the oysters on small pieces of toast spread with a thin layer of anchovy paste. Put them around the fish, with a few sprigs of parsley

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