Stewed Mackerel

Ingredients

• Three mackerel
• One blade of mace
• Salt and pepper
• One teacupful of water
• One dessertspoonful of anchovy sauce
• One dessertspoonful of finely chopped eschalot
• One dessertspoonful of finely chopped parsley
• The yolks of two eggs
• Breadcrumbs
• a lump of butter the size of a walnut

Method

1. 1

   Remove heads, fins, and tails from the mackerel, dry them, dredge with flour, and place in a stewpan with butter.

2. 2

   Mix water, eschalot, parsley, mace, salt, pepper, anchovy sauce, and breadcrumbs in a basin, pour over the fish, and stew for twenty minutes.

3. 3

   Add yolks of eggs, shake to thicken, sprinkle with breadcrumbs, and serve hot.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 9. The excerpt below is the record exactly as published.

STEWED MACKEREL Ingredients Three mackerel. One blade of mace. Butter. Salt and pepper. One teacupful of water. One dessertspoonful of anchovy One dessertspoonful of finely sauce. chopped eschalot. Breadcrumbs. One dessertspoonful of finely The yolks of two eggs. chopped parsley. • Take off the heads, fins, and tails, open the fish and dry them with a cloth, dredge them lightly with flour, and place them in a stewpan, with a lump of butter the size of a walnut

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