Mackerel (Fried)

Ingredients

• 1 mackerel
• 1 egg
• 2 oz. bread crumbs
• 1 teaspoonful of salt to each quart of water
• Enough water to cover the fish

Method

1. 1

   Prepare the fish as above, paint each fillet with egg, and roll in bread crumbs; fry a light brown in enough smoking hot fat to cover.

2. 2

   Drain on soft paper.

3. 3

   Serve at once, on a folded serviette or lace paper.

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 (Fried). 2 oz. bread crumbs Prepare the fish as above, paint each fillet with egg, and roll in bread crumbs ; fry a light brown in enough smoking 12 hot fat to cover. Drain on soft cap paper. Serve at once, on a folded serviette or lace paper. The fillets may be divided before egging, if preferred. Serve with parsley sauce (page 114). Enough water to cover the fish 1 teaspoonful of salt to each quart of water No. 27. 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

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