Spanish Mackerel à la Nassau
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 cupful of water
- a tablespoonful of minced parsley
- a cupful of mushrooms
- two tablespoonfuls of butter
- a tablespoonful each of butter
Method
- Clean and gash a large mackerel.
- Put in a buttered dish with salt, pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of white wine and half a cupful of water.
- Add two sliced and parboiled onions, a tablespoonful of minced parsley, and half a cupful of mushrooms.
- Add two tablespoonfuls of butter, cover with buttered paper, and bake for half an hour, basting as needed.
- Take out the fish and add enough stock to make the required quantity of sauce.
- Thicken with a tablespoonful each of butter and flour cooked together, pour over the fish, cover with crumbs, dot with butter, and bake brown.
- Squeeze lemon-juice over and serve.