Salt Mackerel with Milk Sauce

Ingredients

• the mackerel
• fresh milk
• two even tablespoons of butter
• two even tablespoons of flour
• a dash of cayenne

Method

1. 1

   Wash the mackerel and soak overnight in cold water.

2. 2

   If you have plenty of milk, cover the fish overnight with that for freshening.

3. 3

   Rinse rapidly with cold water and put on its back in a dripping-pan.

4. 4

   Pour over it fresh milk enough to rise to the upper surface as it lies in the pan, and bake half an hour in a good oven.

5. 5

   About ten minutes before the fish is done, mix together butter and flour, stir this in the hot milk round the fish, and leave it to finish cooking.

6. 6

   Lay the fish on a hot platter, stir the thickened milk thoroughly, add a dash of cayenne and pour over the fish.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 41. The excerpt below is the record exactly as published.

SALT MACKEREL WITH MILK SAUCE Wash the mackerel and soak overnight in cold water in a cold place. If you have plenty of milk cover the fish over- night with that for freshening. Next day rinse rapidly with cold water and put on its back in a dripping-pan. Pour over it fresh milk enough to rise to the upper surface as it lies in the pan, and bake half an hour in a good oven. About ten minutes before the fish is done mix together two even table- spoons of butter and two even tablespoons of flour. Stir this in the hot milk round the fish, and leave it to finish cooking. Lay the fish on a hot platter, stir the thickened milk thoroughly, add a dash of cayenne

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