Baked Salt Mackerel
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Soak over night in cold water.
- In the morning drain, cover with boiling water, and let stand for five minutes.
- Drain and put into a baking-pan.
- Rub with butter, season with pepper, and pour over half a cupful of cream or milk.
- Bake until brown.
Plating
Cookware for this recipe
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Saucepan
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Colander