To Cook Salt Mackerel
From Scientific cooking with scientific methods, 1911
Serves 2
Mackerel can be boiled after soaking instead of broiled, if preferred.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 29. The excerpt below is the record exactly as published.
To Cook Salt Mackerel. Let soak in cold water overnight, skin side up ; and, if you are going to broil them, drain and wipe them dry. Brush them with soft butter or olive oil. Place on a well-greased broiler skin side down, and place in the broiler, and when it is well browned it will be done. Remove carefulty to hot serving-dish, and butter and garnish with lemon. If convenient, a half cup of hot cream
Cook this with the app: pantry check, scaling, and the assistant.