To Stew Mackerel

Ingredients

• three or four of them
• a lump of butter the size of a walnut
• a teacupful of water
• a tablespoonful of finely-chopped onions
• the same of chopped parsley
• a blade or two of mace
• a tablespoonful of anchovy essence
• a small teacupful of ale or porter
• a tablespoonful of grated bread-crust

Method

1. 1

   Prepare the mackerel and dredge with flour.

2. 2

   In a stewpan, combine butter, water, onions, parsley, mace, anchovy essence, ale, and bread-crust.

3. 3

   Pour over fish and stew gently for 20 minutes.

4. 4

   Add beaten egg yolks to thicken before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 53. The excerpt below is the record exactly as published.

To Stew Mackerel. Take off the heads, the fins, and tails, and, having opened the fish, and taken out all the hard roes, dry them with a cloth, and dredge them lightly with flour; place three or four of them in a stewpan with a lump of butter the size of a walnut, to each fish; put into a small bowl a teacupful of STANDARD COOKERY. 75 water, a tablespoonful of finely-chopped onions, the same of chopped parsley, a blade or two of mace, a little pepper and salt, a tablespoonful of anchovy essence, and a small teacup- ful of ale or porter (if not bitter). Add a tablespoonful of grated bread-crust

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