Salt Mackerel with Cream Sauce

Ingredients

• Soak over night in lukewarm water
• Heat a small cap of milk to scalding
• a teaspoonful of corn-starch
• two tablespoonfuls of butter
• pepper to taste
• salt to taste
• Beat an egg light

Method

1. 1

   Soak mackerel overnight, changing to ice-cold water in the morning.

2. 2

   Rub off salt, wipe dry, grease gridiron with butter, and broil quickly.

3. 3

   For sauce, stir corn-starch into scalding milk until thick, then add butter, pepper, salt, and parsley.

4. 4

   Beat egg, pour sauce over it, heat briefly, and pour over fish.

5. 5

   Keep warm before serving.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 19. The excerpt below is the record exactly as published.

SALT MACKEREL WITH CREAM SAUCE. Soak over night in lukewarm water, changing this in the morning for ice-cold. Bub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted. Then broil quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot water dish, and cover until the sauce is ready. Heat a small cap of milk to scalding. Stir into it a tea* spoonful of corn-starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and let all stand, covered, over the hot water in the chafing dish. Mother's Cook Book. 41 Fat fresh boiling water under the dish before sending to table. BOILED EELS. Four small eels, sufficient water to cover them; a large bunch of parsley. Choose small eels for boiling, put them on a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and but- ter over them, and serve some in a tureen. FRICASSEED EELS. After skinning, clearing, and catting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender; then add a good-sized bit of but- ter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley; add salt and pepper to taste, and a wine-glass of vinegar if liked; let them simmer for ten minutes and serve hot. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat floor or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done, Eels may be prepared in the same manner and broiled. COLLARED EELS. One large eel, pepper and salt to taste

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