Baked Fresh Mackerel with Fine Herbs
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Split and clean the fish, remove the head and tail, put into a buttered dripping-pan, sprinkle with salt and pepper, dot with butter, and pour over two-thirds of a cupful of milk.
- Bake for twenty-five minutes in a hot oven.