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Scalloped Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 1
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 443. The excerpt below is the record exactly as published.
Scalloped Mackerel. — Clean the Mackerel and boil them ; when tender, drain, carefully remove all the skin and bones, and divide them into flakes with two forks. For each Mackerel allow 1 teacupful of shrimps, remove their skins, and mix them with the flaked fish. Put the trimmings of the Mackerel and shrimps in a saucepan with sufficient cold water to cover, and boil slowly for half-an-hour. Put 1 teacupful of milk in a stewpan with sufficient cornflour to make it thick, and stir over the fire until boiling. Strain the liquor from the fish-bones, and mix it with the thickened milk ; if at all lumpy, the whole should be strained through a fine sieve and returned to the stewpan ; pour in a small quantity each of essence of soy and anchovies, and mush- room and walnut ketchups ; season to taste with salt and pepper, a small quantity each of grated nutmeg and lemon- peel, and a very small quantity of cayenne pepper. Put For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 903 Mackerel — continued. the fish in the sauce, and stir until the ■whole is well mixed, squeezing in some lemon-juice at the same time. Fill some scallop-shells with the mixture, strew grated breadcrumb on the top, and pour about 1 table-spoonful of warmed butter
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Cook this with the app: pantry check, scaling, and the assistant.