Salt Mackerel with Cream Sauce
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 110. The excerpt below is the record exactly as published.
ash 2 salt mackerels sev- eral times in cold water, place into a deep dish, cover with cold water, and let lie over night, changing the water once daring that time ; 20 minutes before serving take out the mackerels, rinse in fresh cold water, and wipe dry with a towel ; cut off the heads and tails, cut each fish into halves, and roll in flour. Place a frying pan with 1 tablespoonful lard or clarified drippings over the fire ; as soon as hot put in the mackerels and fry light brown on both aides. Serve on a hot dish with potatoes boiled in their jackets and onion sauce & I'allemande. Salt Mackerel^ Broiled. — Soak the fish for 24 hours in cold water, changing the water twice during that time ; 20 minutes be- fore serving take the fish out, rinse in fresh cold water, and wipe dry ; rub a little melted butter over each on both sides, place with the split side downward on a gridiron over a moderate fire, broil 6 minutes, then turn over and broil 3 minutes on the skin side. Lay on a warm dish and pour a little melted butter over each (or lay small pieces of butter over the fish) ; set for a few minutes in the oven, then serve. Mackerel prepared in this way is very nice covered with a butter, egg, or caper sauce and decorated with small German potatoes previously boiled in their jackets, then freed from the skin, and laid around the fish. Salt Mackerel boiled with Potatoes.— Wash 6 large potatoes, pare off a piece of the skin Yi^ inch around each, place in a wide saucepan, cover with cold water, and set over the fire to boil. Wash and clean 2 salt mackerels, and when the potatoes are nearly done lay the mackerels on top of them and boil slowly 5 minutes. Then carefully remove the mackerels with a skimmer to a warm dish and pnt a few pieces of butter on each ; when the potatoes are done drain off the water, return for a few minutes to the fire, and serve with the fish. 166 SEA POOD, Bra Salt Mackerel with Cream Sauce.— Wash 2 salt mackereb seyeral times in cold water, place in a large, deep frying pan, cover with cold water, put over the fire, and let come to a boil ; then drain off the water, return the mackerels to the fire, and again cover with fresh cold water ; boil 5 minutes ; then carefully remove the fish with a skimmer, lay on a warm dish until the following sauce is prepared : Place a small saucepan with 1 tablespoonf ul butter over the fire, add 1 tablespoonf ul flour, stir and cook 3 minutes ; add lYs cup boiling milk, stir and copk a few minutes; then draw saucepan to side of stove. Mix the yolk of 1 egg with a little cold milk, add grad- ually to sance, add 1 tablespoonf ul fine-chopped parsley and a small piece of butter, mix well, and pour it over the mackerels. Garnish with a border of small potatoes previously boiled with their skins and then peeled. HERRING, Fresh Herring Farci. — Remove heads and tails from 6 fresh herrings, split through the back, remove the spine and bones, wash and wipe dry ; then spread out on a clean napkin, season with 1 even tablespoonful salt, lay the milt over them, if there be any ; let lie until the following forcemeat is prepared : Place a small saucepan with 1 tablespoonful butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.