Spanish Mackerel à la Castillane
A historical recipe from How to Cook Fish, by Myrtle Reed.
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.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a bunch of parsley
- a cupful of Sherry
- two cupfuls of white stock
- a tablespoonful of butter
- two sliced onions
Method
- Open a Spanish mackerel, take out most of the backbone, season with salt and pepper, and stuff with seasoned crumbs.
- Put into a buttered baking-dish with two sliced onions, a bunch of parsley, half a cupful of Sherry, and two cupfuls of white stock.
- Cover with a buttered paper and cook for half an hour in the oven, basting as needed.
- Take up the fish, strain the sauce and thicken with butter and flour cooked together.
- Season with lemon-juice and anchovy paste, add a tablespoonful of butter, pour over the fish, and serve.