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French Mackerel

From Durham cook book (1921).

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A historical recipe

Durham cook book , by Trinity Methodist Church. Woman's Missionary Society, Durham (N. C.) (1921).

France

Known as a French recipe, with similar versions prepared across other nations.

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

  1. one tablespoonful butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. Boil the slices in salt Avater.
  2. Then make a dressing with one tablespoonful butter and flour beaten together well.
  3. Pour to this boiling water enough to make a thick gravy.
  4. Let it boil a few minutes then serve while hot with the fish.
  5. Garnish dish with bits of parsley^ celery and slices of lemon.
  6. — Mrs.
  7. M.
  8. S.
  9. Whitted.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Durham cook book (1921), printed page 40, digitised by the Internet Archive: https://archive.org/details/durhamcookbook01trin

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.