Stewed Filleted Mackerel

Ingredients

• three mackerel
• three ounces of melted butter
• salt to taste
• pepper-corns to taste
• a little chopped parsley
• an onion shred fine
• half a pint of Tomato or Italian sauce

Method

1. 1

   Fillet the mackerel and remove the skin.

2. 2

   Place in a frying or baking pan with melted butter, salt, pepper, parsley, and onion.

3. 3

   Stew on moderate fire, turning fillets carefully.

4. 4

   When cooked, dish up in a circle, stir sauce in the pan until hot, pour over the fish, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 84. The excerpt below is the record exactly as published.

STEWED FILLETED MACKEREL Fillet three mackerel as in the foregoing, and take the skin off ; put these in a frying or baking pan with three ounces of melted butter, salt and pepper-corns to taste, a little chopped parsley and an onion shred fine. Set these on a moderate fire to stew nicely, taking care to turn the fillets without breaking them. When cooked, dish these up in a circle, pour in the pan half a pint of Tomato or Italian sauce

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