Baked Mackerel

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

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A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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

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.

279.
INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat (see Forcemeats), 3 oz.
of butter;
pepper and salt to taste.
Mode.--Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit.
Flour, and put them in a dish, heads and tails alternately, with the roes;
and, between each layer, put some little pieces of butter, and pepper and salt.
Bake for 1/2 an hour, and either serve with plain melted butter or a maître d'hôtel sauce.
Note.--Baked mackerel may be dressed in the same way as baked herrings (see No.
268), and may also be stewed in wine.
WEIGHT OF THE MACKEREL.--The greatest weight of this fish seldom exceeds 2 lbs., whilst their ordinary length runs between 14 and 20 inches.
They die almost immediately after they are taken from their element, and, for a short time, exhibit a phosphoric light.