Mackerel, Fried, French
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about 15 minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
Mackerel, Fried, French. — Bone thiee fme mackerel, remo%Tng the heads and tails, dry them well in a cloth, or rub a little flour into them, so as to remove all moisture, sprinkle with pepper and salt, and fry lightly in either butter or lard. They should be of a fine golden colour, and well drained. Place them on a dish, and either pour the following sauce over them, or serve in a tureen: — Stew the bones of the fish in half a pint of stock, add a thickening of butter and browned flour, say, one ounce of butter and a tea-spoonful of flour, well worked up together, the juice of a lemon, and a little browning to colour it. Or, if pre- ferred, serve the fish with mustard-sauce, in. which a table-spoonful of some good store sauce
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