pescatariannut-freesoy-free
Mackerel, with Wine, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
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 882. The excerpt below is the record exactly as published.
Mackerel, with Wine, Stewed.— Stew tliree small mackerel or two large ones in a sauce made in the follo^^•ing manner : — Dissolve a piece of butter about the size of an egg, in an enamelled stewpan ; when melted stir in a tea-spoonful of flour, a salt-spoonful of salt, a pinch of cayenne, a blade of mace, pounded, and, lastly, add little by little three glassfuls of burgimdy
Cook this with the app: pantry check, scaling, and the assistant.