Mackerel (Boiled)

Ingredients

• 1 mackerel
• 1 teaspoonful salt
• A little vinegar

Method

1. 1

   Open the fish and wash thoroughly in cold water, using a little salt, and taking care to remove the thin black skin that lines the inside.

2. 2

   Wipe the fish, and lay on the fish slice; put in the boiling water containing the salt and vinegar; allow the water to boil for a minute, then simmer slowly until the fish is tender (10 to 20 minutes, according to the size of the fish).

3. 3

   Drain and serve at once with parsley sauce.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 5. The excerpt below is the record exactly as published.

MACKEREL (Boiled). A little vinegar Open the fish and wash thoroughly in cold water, using a little salt, and taking care to remove the thin black skin that lines the inside. Wipe the fish, and lay on the fish slice ; put in the water, which must be boiling, and containing the salt and vinegar ] allow the water to boil for a minute, then simmer slowly until the fish is tender (10 to 20 minutes, according to the size of the fish). Drain and serve at once with parsley sauce (page 114). No. 28. 1 mackerel 1 oz. suet, minced i teaspoonful salt J oz. dripping MACKEREL (Baked). 2 oz. bread crumbs i teaspocnful minced parsley \ teaspoonful pepper i pint stock Cut the mackerel in two, and remove the back bone, wash and dry thoroughly ; lay the fillets on a well greased dripping tin. Lay half of the forcemeat on each, and half of the dripping cut up in small pieces ; pour round the stock ; bake 15 minutes. Serve up with the gravy strained round. Take care not to break the fish in dishing. No. 29. OYSTERS (To Scallop). A few tablespoonfuls of cream Pepper, salt, and sayenne Brown bread crumbs 1 score of oysters and the liquor 1 oz. butter i pint liquor 1 oz. fiour Beard the oysters, strain the liquor, and stew the beards in the liquor for ten minutes. Put the butter and flour into a 13 saucepan ; rub together with a wooden spoon until the butter absorbs the flour, then add a little pepper, salt, cayenne, and the liquor from the beards ; boil three minutes ; add a little cream, just enough to make the sauce a nice thickness, drop the oysters into boiling water for about a quarter of a minute ; strain, and stir into sauce. Butter some scallop tins, and fill with the mixture, cover with some brown bread crumbs which have a little butter mixed with them, and bake S or 4 minutes in a medium oven. The oysters on no account must be allowed to boil. No. 30. OYSTERS (to Fry). Choose some fine oysters, and beard them, drop them in boiling water just a quarter of a minute ; drain and dry thoroughly; dip in batter No. 3 (page 117), then drop in smoking- hot fat until just a light brown ; drain on kitchen paper. These may be served with bread and butter or round boiled fish, or in the centre of a dish of lobster cutlets. No. 31. OYSTERS (Rissolettes). 1 oz. flour 2 tablespoonfuls of liquor from ' oysters i pint good cream 4 oz. butter 1 dozen oysters 1 egg i lb. white bread crumbs Fat for frying A very little pepper, salt, and cayenne Beard the oysters, and stew the beards for ten minutes in a little of the liquor. Put the butter and flour into a small saucepan, and rub together until the butter absorbs the flour, then drain the hquor from beards and add to flour ; boil thoroughly, then add cream and seasoning ; heat, but do not boil after the cream is added ; drop the oysters into boiling water for a quai-ter of a minute ; mince them, and add to sauce ; put on to a plate, and allow to cool and set. Meanwhile* c 14 prepare a little pastry of J lb. of flour, with 2 oz. of butter rubbed into it, and just enough cold water to make into a nice stiflf paste ; roll out as thinly as possible, and cut in pieces about 2^ inches square ; put a small teaspoonful of the mixture on each square ; damp round the edges very slightly, and fold over three-corner shape, fasten them well together ; break up an egg, and paint each of the rissolettes, taking care they are covered all over, then roll them in very fine bread crumbs ; they should just be covered with crumbs, not too thickly. Put into a wire basket and fry in hot fat about one minute, or until they are a nice light brown. Garnish with parsley, green or fried, or cresses. No. 32. PLAICE OR FLUKE (FiUeted). Cut the plaice down the centre of the back and gently raise the fillets, pressing the knife close to the bone. Lay the fillet with skin downwards, raise the fish from the skin at the tail end, hold the skin in the left hand and slip the knife between the fish and the skin and lift off the fillet ; dip in beaten egg and roll in bread crumbs ; fry in smoking-hot fat. Drain and serve on a lace paper. No. 33. PLAICE OR FLUKE (Fried). See Fried Sole (page 16), or the plaice may be cut in pieces, dipped in frying batter. No. 1 (page 116), then dropped in the hot fat. If batter is used, it must not be put into a frying basket. No. 34. PLAICE OR FLUKE (Baked). 1 plaice teaspoonful sweet herbs 1 egg or a little milk A very small piece of onion, if liked ^ toaspoonful pepper A little grated lemon rind ^ pint brown stock 2 tablespoonfuls bread crumbs 1 tablespoouful minced suet 4 teaspoonful minced parsley I- teaspoonful salt Fillet the plaice, and then remove the skin ; to sMn the plaice lift the fiesh from the skin with a knife at the tail end, then 15 hold the skin, and slip the knife between the skin and the flesh, pressing towards the skin. Put the bones and skin to stew in half-pint of brown stock for 20 minutes. Meanwhile prepare the forcemeat of above ingredients, moistened with the egg or a little milk spread a httle on each fillet, and roll up and fasten with a small wood skewer. Pour round the stock from fish trimmings, cover with greased paper, and bake 20 minutes ; dish neatly, and strain round the gravy. No. 35. PLAICE OR FLUKE (Stuffed). 1 plaice 1 teaspoonful minced parsley 1 egg, or a little milk A dust of nutmeg ^ pint brown stock 4 tablespoonfuls bread crumbs 2 tablespoonfuls minced suet ^ teaspoonful salt

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