Mackerel Fricassee

Ingredients

• Clean and wash a Mackerel
• 1 tablespoonful of chopped parsley
• 1 gill of cream
• 2oz. of butter
• 1 tablespoonful of flour
• the juice of a lemon
• the beaten yolks of two or three eggs

Method

1. 1

   Remove skin from Mackerel, cut fillets, and pour over sauce.

2. 2

   Cook fish bones with lemon rind, parsley, and water for thirty minutes.

3. 3

   Strain and simmer fillets in bone liquor for 10-15 minutes.

4. 4

   Add salt, pepper, parsley, cream, butter mixed with flour, and lemon juice.

5. 5

   Turn out onto a dish with mashed potatoes or rice.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 440. The excerpt below is the record exactly as published.

Mackerel Fricassee. — Clean and wash a Mackerel, and remove the skin by cutting through it round the head and pulling it off'. Cut off the fillets, trim them to an oblong shape, put them in a dish, and pour over a little sauce. In the meantime, put the fish-bones in a saucepan with the thin rind of a lemon, a few stalks of parsley, and a little water, and cook gently for about thirty minutes. Strain the bone liquor into the basin with the fillets. Arrange the fillets at the bottom of a saucepan, pour over the bone liquor, and simmer gently for from ten to fifteen minutes. When the fish is nearly done, sprinkle it over with a little salt and pepper, and add 1 table-spoonful of chopped parsley, 1 gill of cream, and 2oz. of butter worked into 1 table-spoonful of Hour. Boil up, and add the juice of a lemon and the beaten yolks of two or three eggs

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