Roasted Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 4
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 442. The excerpt below is the record exactly as published.
Roasted Mackerel. — Cut the heads off some fresh Mackerel, and divide each into halves, or, if very large, into three equal-sized pieces. Wash them well in plenty of water, and dry on a cloth, ltub the Mackerel with finely- chopped parsley and fennel, season with salt and pepper, and leave for an hour or two. Fix the pieces of fish on skewers, putting a bay-leaf
Cook this with the app: pantry check, scaling, and the assistant.