Mackerel, To Bake

Ingredients

• Take as many mackerel as required
• 1 onion
• 1 carrot
• A bunch of herbs
• Cold water
• \ tea-cupful vinegar
• 12 white peppercorns
• 1 bay-leaf
• Salt

Method

1. 1

   Clean and wash the mackerel, cutting off heads and fins.

2. 2

   Prepare and slice the carrot and onion, placing them in a fish kettle with herbs and spices.

3. 3

   Lay the fish on top, cover with cold water, add vinegar and salt.

4. 4

   Bring to a boil and simmer until ready.

5. 5

   Remove and drain the fish, serve garnished with parsley or fennel.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 148. The excerpt below is the record exactly as published.

Mackerel, To Bake Take as many mackerel as required, clean and wash them, cutting off the heads and fins. Wipe them dry, score the skin across several times, and season with pepper and salt equally distributed. Well grease a baking tin or dish, lay the mackerel on it, squeeze over a little lemon juice, place a slice of fat bacon or a small piece of dripping on the top of each, and bake in a moderate oven, basting once or twice with the fat. When the fish are ready, remove them carefully to a hot dish, and decorate them with parsley or fennel. Serve mustard, fennel, or goosebery sauce separately. Time to bake, 20 to 30 minutes. 226. Fillets of Dory & l’lndienne 1J lbs. John Dory. \ pt. curry sauce. I oz. butter. 1 table-sp. cream. 1 table-sp. lemon juice. Cut the fish in neat fillets free from skin and bone, and lay it in a greased baking dish. Season with pepper, salt, and lemon juice, and lay the butter in small pieces on the top. Cook the fish in a good oven from 10 to 12 minutes, then pour over the curry sauce and cook from 10 to 15 minutes longer. When ready, arrange the pieces of fish neatly on a hot dish, add the cream to the sauce, bring to the boil, and then strain over the fish. Garnish with neat slices of lemon and sections of hard-boiled egg if wished. Boiled rice may be served separately. Time to cook, about \ hour. Sufficient for 4 or 5 persons. Kippers and Bloaters See under Breakfast Dishes, p. 380. Ling (Lingue) A very useful fish, not unlike the cod in appear- ance, but more slender in form. It is generally very inexpensive. The flesh is firm and white, but rather lacking in flavour : it requires a good sauce to make it palatable. It may be cooked according to any of the directions given for cooking cod, and is very good in a fish pie and other made-up fish dishes. The flesh of ling is often salted, it is then diffi- cult to distinguish from salted cod. The tongues and .sounds are considered very fine ; they are generally pickled and sold separately. The roe is also very good, and the liver supplies us with a certain amount of oil. 228. Mackerel, To Boil 3 mackerel. 1 onion. 1 carrot. A bunch of herbs. Cold water. \ tea-cupful vinegar. 12 white peppercorns. 1 bay-leaf

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