Broiled Fillets of Mackerel. — (1) Choose a good-sized
Mackerel, clean it, remove the fillets, and put them in a
saute-pan, skin side upwards, with £ teacupful each of oil
and port wine, and a little salt and pepper ; boil over the
fire for fifteen minutes, turning to do both sides. When
cooked, take the fish out, cut each fillet in two, and put
them round a hot dish. Pour 3 teacupfuls of bi-own sauce
in the saute-prn, boil it for five or six minutes, then add
1 teaspoonful of chopped mushrooms, a little chopped
parsley, a little lemon-juice, a pinch of sugar✪ Broiled Fillets of Mackerel, and the
chopped roe of the Mackerel ; stir over the fire for five
minutes, then pour it on the fillets, sprinkle some browned
breadcrumbs over, and serve very hot.
(2) Remove the fillets from three Mackerel, cut each
fillet in two, trim and pare them equally, and sprinkle salt
and pepper over ; dip them first in beaten eggs, next in
breadcrumbs, then in clarified butter✪ Breaded Mackerel Fillets, and again in bread-
crumbs ; broil till nicely browned over a clear fire, and serve
when cooked, arranged overlapping each other in a circle on
a dish, with a white, sharp sauce in the middle.
Broiled Mackerel. — (1) Draw and wash the Mackerel, cut
off their heads, mb over with salt, and leave for an hour.
Rub a gridiron with olive oil, lay the Mackerel on it, and
broil over a moderate charcoal fire. Put some chopped
parsley and onions on a hot dish, and when the fish is
cooked lay them on it, squeeze over lemon-juice, and
serve.
(2) Thoroughly clean a good-sized fresh Mackerel, open-
ing it as little as possible, and make a long cut the
whole length of the fish on each side of the backbone.
Mix a little salt and cayenne with a few drops of the
best salad-oil, and put it into the cuts with a feather.
Wrap the fish in a well-buttered sheet of writing-p? per,
and put it over a clear fire on a well-greased hot gridiron,
loosening gently if it sticks to the gridiron ; when one
side is done, turn it and broil the other, then turn the
back to the fire. Half an-hour’s broiling ought to cook it.
(3) Clean the fish well, dry, split them along the back-
bone, lay them open, and rub with finely-powdered mixed
herbs, salt, and pepper, and broil on a hot gridiron over
a clear fire.
(4) Clean the Mackerel by splitting them down the
backs, rub well inside with vinegar, pepper, and salt, dust
over with plenty of flour, put them on a gridiron over a
quick fire, and broil. Serve hot with either melted butter,
parsley, fennel, or lemon sauce.
(5) Split the fish open, wipe with a cloth, sprinkle with
salt and pepper, and hang up in a cool place till the next
day. Then dip the Mackerel in a little warmed butter, lay
For details respecting Culinary Processes, Utensils,
Mackerel — continued.
them on a gridiron, and broil over a very slow fire, turn-
ing and basting frequently with butter. Sprinkle finely-
chopped parsley over them during the last two or three
minutes of cooking, arrange on a very hot dish, garnish
with five sprigs of parsley, and serve. ✪ Broiled Mackerel
Page 434 · 3 recipe records 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
Broiled Fillets of Mackerel. — (1) Choose a good-sized Mackerel, clean it, remove the fillets, and put them in a saute-pan, skin side upwards, with £ teacupful each of oil and port wine, and a little salt and pepper ; boil over the fire for fifteen minutes, turning to do both sides. When cooked, take the fish out, cut each fillet in two, and put them round a hot dish. Pour 3 teacupfuls of bi-own sauce in the saute-prn, boil it for five or six minutes, then add 1 teaspoonful of chopped mushrooms, a little chopped parsley, a little lemon-juice, a pinch of sugar, and the chopped roe of the Mackerel ; stir over the fire for five minutes, then pour it on the fillets, sprinkle some browned breadcrumbs over, and serve very hot.
(2) Remove the fillets from three Mackerel, cut each fillet in two, trim and pare them equally, and sprinkle salt and pepper over ; dip them first in beaten eggs, next in breadcrumbs, then in clarified butter, and again in breadcrumbs ; broil till nicely browned over a clear fire, and serve when cooked, arranged overlapping each other in a circle on a dish, with a white, sharp sauce in the middle.
Broiled Mackerel. — (1) Draw and wash the Mackerel, cut off their heads, mb over with salt, and leave for an hour. Rub a gridiron with olive oil, lay the Mackerel on it, and broil over a moderate charcoal fire. Put some chopped parsley and onions on a hot dish, and when the fish is cooked lay them on it, squeeze over lemon-juice, and serve.
(2) Thoroughly clean a good-sized fresh Mackerel, opening it as little as possible, and make a long cut the whole length of the fish on each side of the backbone. Mix a little salt and cayenne with a few drops of the best salad-oil, and put it into the cuts with a feather. Wrap the fish in a well-buttered sheet of writing-paper, and put it over a clear fire on a well-greased hot gridiron, loosening gently if it sticks to the gridiron ; when one side is done, turn it and broil the other, then turn the back to the fire. Half an-hour’s broiling ought to cook it.
(3) Clean the fish well, dry, split them along the backbone, lay them open, and rub with finely-powdered mixed herbs, salt, and pepper, and broil on a hot gridiron over a clear fire.
(4) Clean the Mackerel by splitting them down the backs, rub well inside with vinegar, pepper, and salt, dust over with plenty of flour, put them on a gridiron over a quick fire, and broil. Serve hot with either melted butter, parsley, fennel, or lemon sauce.
(5) Split the fish open, wipe with a cloth, sprinkle with salt and pepper, and hang up in a cool place till the next day. Then dip the Mackerel in a little warmed butter, lay
For details respecting Culinary Processes, Utensils,
Mackerel — continued.
them on a gridiron, and broil over a very slow fire, turning and basting frequently with butter. Sprinkle finelychopped parsley over them during the last two or three minutes of cooking, arrange on a very hot dish, garnish with five sprigs of parsley, and serve.
Records on this page
Broiled Fillets of MackerelBreaded Mackerel FilletsBroiled Mackerel