Mackerel, Stuffed and Baked (Maquereaux Farcis au Four)

Ingredients

• 4 or 5 button mushrooms
• A little grated lemon rind
• 2 oz. butter
• A little milk
• Pepper
• Salt
• 2 medium-sized mackerel
• 3 table-sps. breadcrumbs
• 1 dessert-sp. chopped parsley
• 1 dessert-sp. chopped pickles

Method

1. 1

   Wash and clean the fish thoroughly.

2. 2

   Cut off the heads and fins, and scrape the skin well.

3. 3

   Dry the fish, then prepare the stuffing with breadcrumbs, parsley, pickles, mushrooms, lemon rind, pepper, and salt.

4. 4

   Melt half the butter, moisten the stuffing with milk, and fill the fish.

5. 5

   Sew them up, place in a greased dish, pour the rest of the butter over, cover, and bake in a moderate oven for half an hour.

6. 6

   Serve hot, garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 150. The excerpt below is the record exactly as published.

Mackerel, Stuffed and Baked (Maquereaux Farcis au Four) 4 or 5 button mush- rooms. A little grated lemon rind. 2 oz. butter. A little milk. Pepper. Salt. 2 medium-sized macke- rel. 3 table-sps. bread- crumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles

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