Mackerel, Baked Fillet of

Ingredients

• a large, fresh mackerel
• six shallots
• three small, new onions
• 1/2 lb. of mushrooms
• one tablespoonful of parsley
• one teaspoonful of salt
• one salt-spoonful of pepper
• six tablespoonfuls of dry, white wine
• three tablespoonfuls of well-browned bread-crumbs
• one and a half tablespoonfuls of melted butter
• one tablespoonful of butter
• a few slices of lemon
• a few sprigs of parsley

Method

1. 1

   Remove backbone and head from mackerel, wash and dry.

2. 2

   Place roe on top.

3. 3

   Prepare seasoning with shallots, mushrooms, parsley, salt, and pepper.

4. 4

   Place half in a buttered baking dish, lay fish over it, add wine, cover with remaining seasoning, and sprinkle with bread-crumbs.

5. 5

   Moisten with melted butter, cover with buttered paper, and bake for 18 minutes.

6. 6

   Remove paper, add butter lumps, garnish with lemon and parsley, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 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.

e 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 and slices of lemon, and serve ex- tremely hot. Mackerel, Baked Fillet of. — Re- move the backbone and head from a large, fresh mackerel, leaving the skin. Wash, dry well with a towel, and place the roe on top. Prepare a seasoning with six shallots or three small, new onions, */z lb. of mush- rooms, one table-spoonful of parsley; chop fine, and add one teaspoonful of salt, one salt-spoonful of pepper. Put half of this mixture into a well- buttered baking - dish and lay the fish over it. Add six table-spoonfuls of dry, white wine; cover the dish with the balance of the seasoning, and spread over three table - spoon- fuls of well -browned bread-crumbs. Moisten the top with one and a half table-spoonfuls of melted butter, cover the dish with a piece of buttered paper, and bake in a moderate oven eighteen minutes. Remove the paper from the top and add one table-spoonful of but- 120 Mackerel, Boiled FISH Redfish Jelly ter, divided in six lumps. Garnish the dish with a few slices of lemon

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