Norwegian Mackerel

Ingredients

• 4 mackerel
• 2 tablespoonfuls white bread crumbs
• 1 teaspoonful chopped parsley or fennel
• 1 tablespoonful chopped mushrooms
• pepper
• salt
• 2 ozs. butter
• a wineglassful of vinegar and water mixed
• brown crumbs
• 1 lemon

Method

1. 1

   Wash, clean, and dry the fish, split them down the back, and remove the bones.

2. 2

   Sprinkle the inside with the mushrooms, white crumbs, bits of butter, parsley or fennel, and salt and pepper to taste.

3. 3

   Lay one fish on another, insides facing.

4. 4

   Put them on a greased baking tin, pour the vinegar and water round, cover with greased paper, and bake twenty minutes in a hot oven.

5. 5

   Remove them from the tin, lay on a dish, sprinkle brown crumbs over, pour the liquor round, and garnish with lemon and parsley.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 33. The excerpt below is the record exactly as published.

Pepper and salt 2 ozs. dripping Bacon rind Grate of nutmeg 3 pints of water 1 gill Fussell’s unsweetened milk Melt the dripping. Cut up the yam and stir in the dripping for ■ten minutes, do not brown. Add the water, onion, and bacon rind, bring to a boil, and as the yam softens, mash it up. Pass through a sieve, return to the saucepan, add the milk, nutmeg, and seasoning. Serve with sippets of toast. 50 FISH. STEAMED SOLE 1 sole 1 teaspoonful butter 1 lemon (with Sauce). 1 tablespoonful cornflour or arrowroot pinch of salt Clean, skin, and fillet the fish. Roll up the fillets and place them on a plate. Sprinkle the fish with lemon juice, cover with another plate, and set in a steamer to steam for ten minutes. Break the bone of the fish and put it, with the skin also, into a pan, then add half-pint water and simmer for five minutes. Strain off the liquid and put it into a clean pan to boil. Add the butter. Mix the corn- flour or arrowroot with a little cold water, pour it gradually into the fish stock, stirring all the time. Add the salt and a few drops of lemon juice, simmer for three minutes, pour the sauce over the fishr and serve. Plaice may also be cooked as above. BOILED FISH. When boiling fish, salt the water and have it boiling before the fish is put into it. The fish may be boiled whole (after cleaning and washing), but if it is too large for the pan, a more convenient way is • to cut the fish into portions, each portion sufficient for one man, before putting it into the pan. After the fish is added, allow the water to come to the boil again, remove all the scum, which will' otherwise sink back, settle on the fish, and spoil its appearance, and then draw the pan to one side, and keep the water just below boiling: point. There will then be no danger of the fish becoming ‘ woolly/' FISH TO FRY. After it has been cleaned and washed the fish must be thoroughly I dried and dredged with flour. There are several ways of frying: { Two of the best ways are to either dip the fish into beaten egg anc afterwards in crumbs, or to dip the fish in batter made from flom and water of the consistency of cream. The fat in which fish i: j fried should be deep enough to completely cover the fish, and th« 1 fish must not be put into the fat until a blue vapour is seen rising | when the fat will be sufficiently heated. 51 TO BOIL SALT FISH. Remove the outer skin and fins of the fish, taking care to leave dhe under skin to hold the flakes of the fish together. Cut it into small squares. Soak for several hours in plenty of water, and then place it in a fish kettle of boiling water, and simmer gently forty-five minutes. Lift the fish out of the water without breaking the squares, dish it up, and serve with or without sauce. BAKED HADDOGK (Stuffed). 1 fresh haddock 2 tablespoonfuls bread crumbs 1 saltspoonful mixed herbs 1 teaspoonful chopped parsley- pepper and salt brown bread crumbs Wash the fish, scrape off the scales, remove the gills and eyes, scrape out the inside, taking care to remove the blood from the back bone. Wash well and dry with a clean cloth. Mix the herbs, parsley, and crumbs, moisten them with a little water, season to taste, and put the stuffing inside the fish. Sew it up, pass the tail through the eyes, or shape the fish like a letter S, brush over with beaten egg, sprinkle it thickly with brown crumbs, and bake it in a moderate oven for thirty minutes, taking care to baste with hot fat every five minutes to prevent the fish becoming dry. When baked, place the fish whole on a hot dish, garnish with parsley or slices of lemon, and serve with parsley sauce. NORIVIAN MACKEREL. 4 mackerel 2 tablespoonfuls white bread crumbs 1 teaspoonful chopped parsley or fennel 1 tablespoonful chopped mush- rooms pepper salt 2 ozs. butter a wineglassful of vinegar and water mixed

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