Mackerel, Fillets of

Ingredients

• a tea-cupful of stock
• a lump of butter, about an ounce
• some chopped parsley
• salt
• cayenne
• two fine fresh mackerel

Method

1. 1

   Mix stock and bechamel sauce in a pan, add butter, parsley, salt, and cayenne.

2. 2

   Cut mackerel into fillets, simmer in the sauce until done, then serve with a squeeze of lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 880. The excerpt below is the record exactly as published.

a tea-cupful of stock and bechamel sauce mixed into a stew- pan. Add a lump of butter, about an ounce, some chopped parsley pre\'iously scalded, salt, and cayenne. Cut two fine fresh mackerel into fillets, having first well cleansed them. Put the fillets into the sauce, and simmer over a slow fire until done, when place them on a hot dish before the fire. Thicken with a little flour, boU it up, and throw it over the fillets, with a squeeze of lemon-juice, if liked. Time to simmer, twenty minutes. Probable cost, Is. 7d. Mackerel, Fillets of, Stewed (another way). — Dissolve two ounces of butter in a stew- pan, with nearly a dessert-spoonful of flour, and mix them together until smooth. Add half the rind of a lemon, a tea-spoonful of soy, a salt-spoonful of pounded mace, haK a tea- spoonful of salt, and a pinch of cayenne

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