Stuffed Mackerel

Ingredients

• 2 Mackerel
• 1 oz. Bread Crumbs
• 1/2 oz. finely chopped Parsley
• 1/2 teaspoonful mixed Herbs
• 1 Egg
• Pepper
• Salt
• a little grated Lemon Peel
• 1 oz. Dripping
• 1/2 oz. Raspings

Method

1. 1

   Split the mackerel down the back and remove the roe; throw the roe into boiling water for one minute, then chop it and add the herbs, parsley, bread crumbs, and seasoning.

2. 2

   Mix with the egg, and spread over one of the mackerel.

3. 3

   Lay the other on top, place in a deep baking tin, cover with greased paper, and brush some dripping over the top.

4. 4

   Bake for about half an hour.

5. 5

   When done, place the fish on a hot dish, and garnish with alternate rows of parsley and raspings.

6. 6

   Serve with anchovy sauce.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 7. The excerpt below is the record exactly as published.

salt and pepper over and a few drops of vinegar or lemon juice on each fillet, cover with the batter, and fry a golden brown in boiling fat, having the fat about two inches deep in the pan ; drain on some kitchen paper. Serve on a dish with fried parsley as a garnish. FISH AND FISH ENTREES. 23 jpisb (Steameb). Fish should never be put into the water ; it is always preferable to steam it, thereby producing a much better flavour. Let the water be boiling, and add a little salt to it, then put the fish on the strainer and steam gently until the skin of the fish is cracking. ©rtefc Iba&bocfc, Take a Yorkshire pudding tin and half fill it with water, add about y^, gill of milk and let it come to the boil over a gas burner. Then trim the haddock with a pair of scissors and cut off the fins, and put it into the boiling water and milk ; let it simmer gently for ten minutes. Take it up with a fish-slice, draining it as much as possible, and send it to table on a hot dish. Put a little butter on it and a sprinkle of pepper. If liked, poached eggs may be served as a garnish, or 2 or 3 tomatoes cut in slices and made hot in the oven. Ifoabbocfe (Stuffefc anb 3BabeD). The haddock may be cooked in a similar manner to the mackerel. Stuff the inside of the fish with the mixture and sew it up, then truss it in the shape of the letter S, or with the tail in the mouth, like whiting. Egg and bread crumb, and bake for half an hour. Note. — Gas on full for ten minutes. Bake the fish on the top of the browning shelf, and when the fish is 24 FISH AND FISH ENTREES. put in reduce the flame to one-half, and after that gradually reduce the heat. Xobster Soufflees. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, 1 gill Milk or Fish Stock, yz gill Cream, Cayenne, Salt, 1 Hen Lobster, yolks of 2 Eggs, the whites of 3 whipped stiffly. Method. — Butter some small moulds thickly. Then make a very stiff panada with 2 ozs. butter, 2 ozs. flour, fish stock, and cream ; add cayenne and salt. Take the coral from the lobster, dry it, and pass through a sieve. Pound half of it with the meat from the lobster, and add it to the panada. Then beat in the yolks of the eggs one at a time, and then the whipped whites must be added lightly. Fill the moulds half full, and steam them very gently for about 20 minutes. Turn out carefully, and serve with white fish sauce poured over, and garnish with the lobster coral. flfoullet (lRe&). Put the mullet into a greased baking tin with 1 oz. of butter and a glass of sherry and 1 teaspoon of anchovy sauce, cover with a greased paper and bake slowly for 15 minutes. Take up the fish, place the pan on a gas burner and stir in 1 teaspoon of flour and some lemon juice, a tiny piece of shallot, cayenne and salt. Pour this over the fish and serve. FISH AND FISH ENTREES. 25 /Hiacfeerel, Stuffed an& 3Bafte&. Ingredients.— 2 Mackerel, 1 oz. Bread Crumbs, ]/2 oz. finely chopped Parsley, ]/2 teaspoonful mixed Herbs, 1 Egg, Pepper, Salt, a little grated Lemon Peel, 1 oz. Dripping

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