Mackerel, Boiled

Ingredients

• a large mackerel
• a small onion, chopped very fine
• a little black pepper
• small pieces of butter
• sprigs of parsley

Method

1. 1

   Wash salt from mackerel, cut off head and tail points, sprinkle with pepper and onion.

2. 2

   Cover with cold water and boil until bones are loose.

3. 3

   Serve on a flat dish with butter and parsley or drawn butter.

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, Boiled FISH Redfish Jelly ter, divided in six lumps. Garnish the dish with a few slices of lemon and sprigs of parsley, and send at once to the table in the dish in which it is baked. Mackerel, Boiled. — Wash the salt from a large mackerel, cut off the points of the head and tail, and sprinkle on a little black pepper, and a small onion, chopped very fine. Cover the fish with cold water and put over a clear fire. Boil till the bones are loose from the flesh. When done, put the fish on a flat dish, cover with small pieces of butter

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