Pickled Mackerel

Ingredients

• 1 mackerel
• 1 bay-leaf
• Salt and pepper to taste
• 1 small onion
• Small blade of mace
• Vinegar and water

Method

1. 1

   Wash and clean the fish, cut into nice pieces, place in a pie-dish with the onion, bay-leaf, salt, pepper, and mace.

2. 2

   Cover with vinegar and water, tie a piece of paper over the dish, bake in a slow oven till cooked.

3. 3

   Dish on a hot dish, and strain over the liquid.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 5. The excerpt below is the record exactly as published.

l bay-leaf. I oz. butter. A few drops of lemon-juice. I oz. flour. Method. — Fillet the fish, remove the dark skin, divide the fillets in half lengthways, and roll up or tie each one. Put the bones into a very clean saucepan with the milk, mace, and bay-leaf, and stew gently about 20 minutes, then strain. Melt the butter in the pan, mix in flour, add the strained milk, slowly stirring till it boils, then season. Put the fillets into this sauce and simmer very gently for 15 minutes. Place the fillets on a hot dish, add a few drops of lemon-juice to the sauce, then cover the fillets completely with the sauce. Garnish ^^dth cut lemon and stifiiy whipped white of egg. Sprinkle over a little finely chopped parsley. FISH Stewed Eels I eel (about i lb.). I oz. flour. Small blade of mace. I pint of water. I oz. butter. I or 2 sprigs of parsley. A little lemon-rind. Salt and pepper. Method, — Skin the eels, cut into small lengths, fry a light brown in hot butter, add water, parsley, mace, and lemon-rind. Stew gently till the eels are tender, then place them on a hot dish, thicken the sauce with the flour, add salt and pepper, and strain over the fish. Stuffed and Baked Haddock I fresh haddock. 2 oz. dripping. 3 or 4 table-spoonfuls bread- \ tea-spoonful sweet herbs. crumbs. A little grated lemon-rind. I dessert - spoonful chopped Salt and pepper. parsley. A little egg or milk. Method. — Scale the fish, wash and dry it. Make a force- meat of crumbs, parsley, sweet herbs, lemon-rind, salt and pepper; moisten with a little beaten egg. Place inside the fish and sew it up. Truss into shape with a needle and string. Place in a dripping-tin, brush over with egg, cover with crumbs. Add dripping, and bake in a moderate oven about ~ hour, basting frequently. Serve with parsley sauce. Stuffed Sole I sole. J oz. butter. A little lemon-juice. I egg. 3 or 4 table-spoonfuls bread- crumbs. I table-spoonful finely chopped parsley. A few picked and chopped shrimps. Salt and pepper to taste. J tea-spoonful sweet herbs. Method. — Put bread-crumbs in a bowl, rub in the butter, add other ingredients, mix, then moisten the whole with the egg, well beaten. Skin sole, wash and dry it well, cut down centre of the fish with a sharp knife, and lift the fillets on each side 12 HOUSEHOLD COOKERY the backbone, put the forcemeat inside the hole, lay the fish in a baking-tin, put some pieces of butter on top. Add \ pint of fish stock or water, and bake in a moderate oven about 30 minutes. Garnish with cut lemon, stiffly whipped white of egg, and chopped parsley. Fillets of Sole Baked I or 2 soles filleted. i dessert- spoonful anchovy I oz. butter. essence, or few drops carmine. \ pint fish stock, or \ pint water A little lemon -juice, and \ pint milk. i oz. flour. Salt and pepper. Method. — Cut the fillets in two lengthways, roll or fold them, place in a well-buttered baking-tin, sprinkle over a few drops of lemon-juice, salt and pepper, and bake in a moderate oven for 10 or 12 minutes. Melt the butter in a pan, mix in flour, add fish stock or milk and water, slowly stirring till it boils. Add essence, seasoning, and a few drops of lemon-juice. Lift the pieces of fish on to a hot dish, and pour the sauce round. Garnish with cut lemon and fried parsley. Fried Fish Skin the fish, wash and dry well, dip in flour or oatmeal, or brush over with beaten egg, and cover it with bread-crumbs. Put some dripping into the frying-pan, enough to cover the bottom of the pan ; when quite hot, put in the fish and fry a good brown, then turn it carefully and fry the other side. Place it on paper to absorb the grease ; serve on a hot dish. Fish Cakes \ cooked fish. I oz. butter. I or 2 eggs. Bread-crumbs. \ lb. cooked potatoes. I dessert - spoonful chopped parsley. Salt and pepper. Fat for frying. Method, — Mash the potatoes, remove skin and bones from the fish, mix fish and potatoes with butter, salt and pepper, FISH 13 chopped parsley, and a little beaten egg. Form into small cakes on a floured board, brush over with egg, cover with bread- crumbs, and fry a golden brown in hot fat. Drain on paper, place on a hot dish, and garnish with fried parsley. Meilwd.—Wdi^h and clean the fish, cut into nice pieces, place in a pie-dish with the onion, bay-leaf, salt, pepper, and mace. Cover with vinegar and water, tie a piece of paper over the dish, bake in a slow oven till cooked. Dish on a hot dish, and strain over the liquid. Pickled Mackerel I mackerel. I bay-leaf. Salt and pepper to taste. I small onion. Small blade of mace. Vinegar and water

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