To Bake Mackerel

Ingredients

• the fish
• equal quantities of water
• and vinegar
• some whole black pepper
• a little mace
• salt
• one or two bay-leaves
• a small quantity of port wine
• a sheet of thick white paper

Method

1. 1

   Clean the mackerel, cut off heads and tails, place in a deep dish, and pour over water, vinegar, pepper, mace, salt, bay leaves, and port wine.

2. 2

   Cover with buttered paper and bake.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 104. The excerpt below is the record exactly as published.

To Bake Mackerel. Clean them ; cut off the heads and tails ; put them into a deep dish, and pour over them equal quantities of water and vinegar, some whole black pepper, a little mace, salt, one or two bay-leaves, and a small quantity of port wine ; tie over the dish a sheet of thick white paj^er which 3'ou have buttered. Another way is to season them with pepper, salt, and mace, all finely powdered, putting bits of butter into the bottom of the dish, and a little more upon the mackerel. They may be eaten hot or cold ; if cold, with vinegar ; if hot, serve with parsley and butter, or melted butter with catsup and soy. FISIT. 17? 75. To Broil Mackerel. First clean your mackerel well, then split it down the back, and season it with pepper, salt, some mint, parsley, and fennel, all chopped very fine. Flour it,, and fry them of a fine light brown, and put them on a dish and strainer. Use fennel and butter for sauce, and garnish with parsley. 76. Mackerel a la Maitre d'Hotel. Clean the mackerel and wipe it dry ; then split it down the back and marinade it at least half an hour — or an hour or two, if there be time — in a little oil, seasoned with pepper and salt ; broil it, and baste it with the marinade. Dish it up ; garnish the mside with fresh butter rolled in parsley,, salt, and pepper; slightly warm the dish, and serve with lemon-juice, or with a dash of vinegar over it. In order to prevent the mackerel from breaking while it is being boiled,, you had better wrap it with the marinade in good oiled paper. 77. Mackerel a la Maitre d'Hotel : Another Way. Choose a large fresh mackerel with a soft roe ; cut out the gills ; cut oft" the fins ; make an incision an inich deep down the back, lay the fish

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