Mackerel, Roasted

Ingredients

• the fish
• bread-crumbs
• oysters
• parsley
• onion
• cloves
• mace
• pepper
• salt
• butter

Method

1. 1

   Make a seasoning paste with breadcrumbs, oysters, parsley, onion, cloves, mace, pepper, and salt mixed with butter.

2. 2

   Fill the fish, sew up, and roast while basting with butter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 881. The excerpt below is the record exactly as published.

bread-crumbs, chopped parsley, a small bit of onion, if liked, mace, pepper, salt, a little butter, and an egg or two to cement the whole. Sew up the fish neatly, and lay them into an ordinary oval flat dish, with an edging of good mashed potatoes or a puff crust. Balls of forcemeat will enrich the dish, and some rich sauce may be poured over the fish when baked ; but both forcemeat and sauce should be delicately prepared. Cover with bread-crumbs, and put butter, in bits, over the fish. Time, half an hour, or more. Probable cost, 4d. each. Sufficient for four Mackerel, Potted.— Make a seasoning of salt, pepper, and pounded mace, in the pro- portion of a quarter of an ounce of white pepper to half the quantity of pounded mace, and an ounce of salt. Put a layer of well-cleaned split mackerel, divested of heads, tails, and fins, into a potting-dish, and sprinkle over it part of the above seasoning. Lay the skin side do^vTiwards, and on the top of the seasoning l)lace about an ounce of butter, in bits ; fill up with the fish to withia an inch or two of the top, and pour clarified butter to finish. Bake in a moderate oven for one ho\ir. Probable cost, 4d. to 6d. each. MAC ( 399 ) MAG Mackerel, Roasted.— Make a seasoning of breiid-crumbs, oysters, and a little of theii- liquor, parsley, onion, cloves, mace, pepper, and salt ; the parsley and onion to bo chojpped very fine, and the cloves and mace to be pounded. AVork to a paste with butter, and fill the fish

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