Mackerel, Fried

Ingredients

• the fish
• one and a half ounce of butter
• a teaspoonful of flour
• nearly half a pint of good broth or gravy
• the juice of one large lemon

Method

1. 1

   Prepare mackerel, season with salt and pepper, flour, and fry until brown.

2. 2

   For sauce, mix butter, flour, salt, pepper, broth, and lemon juice, boil for two minutes, and serve hot with fish.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 76. The excerpt below is the record exactly as published.

Mackerel, Fried {French Recipe), — After the fish have been emptied and washed extremely clean, cut off the heads and tails, split the bodies quite open and take out the backbones j wipe the mackerel very dry, dust fine salt and pepper (or cayenne) over them, flour them well, fry them a fine brown in boiling lard ; drain them thoroughly, and serve them with the following sauce : — Dissolve in a small saucepan one and a half ounce of butter, smoothly mixed with a teaspoonful of flour, some salt, pepper, or cayenne ; shake these over a gentle fire until they are lightly coloured ; then add by slow degrees nearly half a pint of good broth or gravy, and the juice of one large lemon

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