Mackerel, Boiled
From A handbook of fish cookery, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, Boiled,— Wash and empty TESTED RECIPES. 47 them without sphtting them more than can be helped. Lay them in hot water with plenty of salt. Let the water come to a boil, then draw aside and simmer them till the skin shows signs of breaking. Drain, and serve on a clean serviette. Garnish with parsley. Serve either parsley or fennel sauce with them
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