Stewed Fillets of Mackerel

Ingredients

• 2oz. of butter
• a little flour
• nearly 1 breakfast-cupful of port wine
• 2 table-spoonfuls of soy
• 1 pinch of ground mace
• the rind of half a lemon

Method

1. 1

   Melt butter in a stewpan, add flour, then the fillets.

2. 2

   Season with cayenne, salt, and lemon rind.

3. 3

   Fry briefly, then add port wine, soy, and mace.

4. 4

   Boil, remove fish, and serve with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 444. The excerpt below is the record exactly as published.

Stewed Fillets of Mackerel. — (1) Take out the fillets from a Mackerel that has been thoroughly cleaned, and cut each fillet into halves. Put 2oz. of butter in a stewpan with a little flour, stir it about for a few minutes, then put in the fillets, and season with cayenne pepper, salt, and the rind of half a lemon. Fry them for a few minutes, then pour in gradually nearly 1 breakfast-cupful of port wine ; add 2 table-spoonfuls of soy, and 1 pinch of ground mace

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