vinegar and claret, 1 table-spoonful each of Worcestershire
sauce, soy, and Harvey and anchovy sauces. Put the dish
in a moderate oven, and bake. When the fish is quite
done, take it out of the liquor, put on a dish, and pour
over the strained sauce ; when cold it is ready to be
served, and should have a garnish of sprigs oS parsley round
the dish.
Baked Mackerel. — (1) Clean two or three Mackerel, wash
them in plenty of water, split them open down the back,
cut across, making four pieces of each fish, and lay them
in a pie-dish in layers, putting between each layer a few
bay-leaves, cloves, peppercorns, and pimento-berries, and
a few sliced shallots. Mix with h pint of stock perfectly
freed of fat 1 wineglassful each of white wine and vinegar,
\ wineglassful each of anchovy and Harvey sauces and mush-
room ketchup, and ^ table-spoonful each of Worcestershire
sauce and soy. Pour this mixture over the fish, cover it
with a flat dish, and bake in a moderate oven. When
cooked, lay the fish on a hot dish, strain the sauce through
a fine sieve over them, and leave until quite cold. When
ready to serve, arrange a few neat sprigs of parsley or
fennel round the dish.
(2) Chop off the head of a large Mackerel, split it down
the back, and take out the bone. Prepare a stuffing with
roasted chestnuts, butter, a few button-mushrooms, yolks
of hard-boiled eggs, salt, pepper, chopped fennel, and parsley
(scalded and wrung dry). Place the stuffing in the belly
of the fish, fold it over, secure it with tape, put it in a
baking-dish, pour round a little white stock, cover the fish
with buttered paper, and bake in a moderate oven until
well cooked. In the meantime, well wash |gall. of sorrel,
boil, drain, and chop it fine; season with salt and pepper,
put it into a saute-pan with a lump of butter, warm up,
put it on a dish to form a bed, place the fish on top, and
serve with a fish sauce made with the soft roc or milt,
which is usually retained for the purpose.
(3) Make a stuffing of sifted breadcrumbs, onion, parsley,
oysters or skinned shrimps, all chopped, and butter. Clean
the Mackerel well, diy it thoroughly, put in the stuffing,
sew up the fish, lay it in a baking-dish, spread a little of
the stuffing over, and bake in a hot oven.
(4) Clean and bone two or three Mackerel, and fill them
with a mixture of butter, chopped shallot, parsley, pepper,
salt, and lemon-juice; wrap eacli separately in well-buttered
paper, and put them in the oven. When cooked, take off
the papers, and put the fish on a hot dish. A good-sized
Mackerel should take about twenty-five minutes, but the
time will depend on the size of the fish and state of the
oven, which should be moderately hot.
(5) Clean two fine fresh Mackerel, make six small in-
cisions on both sides, and place them in a buttered baking-
dish with £ wineglassful of white wine, 3 table-spoonfuls
of mushroom ketchup, a finely-chopped shallot, I pinch
of salt, and J pinch of pepper. Cover with buttered paper,
and bake in a moderate oven for fifteen minutes ; then
place the fish on a dish. Pour the gravy into a stevpan,
adding 2 table-spoonfuls of cooked fine herbs, 1 pint of
German sauce, and 1 pinch of chopped parsley, thicken
with 1 table-spoonful of butter, stir well until dissolved,
and pour the sauce over the Mackerel when serving. ✪ Baked Mackerel
Page 431 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
vinegar and claret, 1 table-spoonful each of Worcestershire sauce, soy, and Harvey and anchovy sauces. Put the dish in a moderate oven, and bake. When the fish is quite done, take it out of the liquor, put on a dish, and pour over the strained sauce ; when cold it is ready to be served, and should have a garnish of sprigs of parsley round the dish.
Baked Mackerel. — (1) Clean two or three Mackerel, wash them in plenty of water, split them open down the back, cut across, making four pieces of each fish, and lay them in a pie-dish in layers, putting between each layer a few bay-leaves, cloves, peppercorns, and pimento-berries, and a few sliced shallots. Mix with h pint of stock perfectly freed of fat 1 wineglassful each of white wine and vinegar, \ wineglassful each of anchovy and Harvey sauces and mushroom ketchup, and ^ table-spoonful each of Worcestershire sauce and soy. Pour this mixture over the fish, cover it with a flat dish, and bake in a moderate oven. When cooked, lay the fish on a hot dish, strain the sauce through a fine sieve over them, and leave until quite cold. When ready to serve, arrange a few neat sprigs of parsley or fennel round the dish.
(2) Chop off the head of a large Mackerel, split it down the back, and take out the bone. Prepare a stuffing with roasted chestnuts, butter, a few button-mushrooms, yolks of hard-boiled eggs, salt, pepper, chopped fennel, and parsley (scalded and wrung dry). Place the stuffing in the belly of the fish, fold it over, secure it with tape, put it in a baking-dish, pour round a little white stock, cover the fish with buttered paper, and bake in a moderate oven until well cooked. In the meantime, well wash 1 gall. of sorrel, boil, drain, and chop it fine; season with salt and pepper, put it into a saute-pan with a lump of butter, warm up, put it on a dish to form a bed, place the fish on top, and serve with a fish sauce made with the soft roc or milt, which is usually retained for the purpose.
(3) Make a stuffing of sifted breadcrumbs, onion, parsley, oysters or skinned shrimps, all chopped, and butter. Clean the Mackerel well, diy it thoroughly, put in the stuffing, sew up the fish, lay it in a baking-dish, spread a little of the stuffing over, and bake in a hot oven.
(4) Clean and bone two or three Mackerel, and fill them with a mixture of butter, chopped shallot, parsley, pepper, salt, and lemon-juice; wrap each separately in well-buttered paper, and put them in the oven. When cooked, take off the papers, and put the fish on a hot dish. A good-sized Mackerel should take about twenty-five minutes, but the time will depend on the size of the fish and state of the oven, which should be moderately hot.
(5) Clean two fine fresh Mackerel, make six small incisions on both sides, and place them in a buttered bakingdish with £ wineglassful of white wine, 3 table-spoonfuls of mushroom ketchup, a finely-chopped shallot, I pinch of salt, and J pinch of pepper. Cover with buttered paper, and bake in a moderate oven for fifteen minutes ; then place the fish on a dish. Pour the gravy into a stewpan, adding 2 table-spoonfuls of cooked fine herbs, 1 pint of German sauce, and 1 pinch of chopped parsley, thicken with 1 table-spoonful of butter, stir well until dissolved, and pour the sauce over the Mackerel when serving.
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Baked Mackerel