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MACKEREL, Broiled

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—Pepper and salt to taste, a small quantity of oil.
  2. Mode.—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides.
  3. Open the back, and put in a little pepper, salt, and oil;
  4. broil it over a clear fire, turn it over on both sides, and also on the back.
  5. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 10 minutes for a small mackerel.
  6. Chop a little parsley, work it up in the butter with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back.
  7. Serve before the butter is quite melted, with a maître d’hôtel sauce in a tureen.
  8. Time.—Small mackerel 10 minutes.
  9. Average cost, from 4_d.
  10. Seasonable from April to July.
  11. MACKEREL, Fillets of.
  12. Ingredients.—2 large mackerel, 1 oz.
  13. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, 3 tablespoonfuls of béchamel;
  14. salt, cayenne, and lemon-juice to taste.
  15. Mode.—Clean the fish, and fillet it;
  16. scald the herbs, chop them fine, and put them with the butter and stock into a stewpan.
  17. Lay in the mackerel, and simmer very gently for 10 minutes;
  18. take them out, and put them on a hot dish.
  19. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.
  20. Time.—20 minutes.
  21. Average cost for this quantity, 1_s.
  22. 6_d.
  23. Seasonable from April to July.
  24. Sufficient for 4 persons.
  25. Note.—Fillets of mackerel may be covered with egg and bread-crumbs, and fried of a nice brown.
  26. Serve with maître d’hôtel sauce and plain melted butter.