Mackerel Soft-Roe Patties. — Select four Mackerel with
soft roes ; take out the roes, but do not wash them, put
them in a baking-dish, cover with liquefied butter without
salt, and bake. When they are cooked, take them out of
the dish, being careful not to break them, and put on white
paper to drain ; sprinkle a little salt over, cut them into
small dice, put them into patty-pans lined until paste, and
bake lightly. Keep them hot whilst you mix with J tea-
cupful of bechamel sauce a small lump of butter and a
little pepper and salt. Refine this sauce with thick cream,
and pour it when quite hot into the patties. The sauce
should not be liquid enough to soak into the roes, but cover
them like a cream. Serve very hot.
Mackerel Soup. — Select three or four small fresh Mackerel,
clean them, cut their heads off', and divide the fish hi pieces.
Put them in a stewpan with a little butter, salt, and
pepper, fry them till nicely browned, then put in some
finely-chopped carrots, turnips, and onions, and a bunch of
parsley ; pour in lqt. of boiling water, and let it simmer
by the side of the fire for three-quarters-of-an-hour. When
done, skim the fat off the liquor, pass all through a sieve,
adi to it lqt. of fish broth ( see Court Bouillon), stir
the soup over the fire till boiling, then stir hi 1 breakfast-
cupful of boiled rice, 1 pinch of cayenne pepper, and a small
lump of butter✪ Mackerel Soup. Pour the soup into a tureen, and serve.
Mackerel — continued.
Pickled Mackerel.— (1) Boil the fish. Take some of the
liquor it was boiled in, add one-third its quantity of vinegar,
put in some whole peppers and one or two bay-leaves✪ Pickled Mackerel, boil
it up, and pour over the fish.
(2) Clean the fish well, split them right down, and take
the bones out, cutting each side into two or three, according
to the size of the Mackerel. Mix together for three large
Mackerel a bare Joz. of pepper, 1 dessert-spoonful of salt,
two cloves, a little very finely-powdered mace, and one
grated nutmeg. Make holes in eacli piece of fish, push
some of the mixed spice in, nib it all over the pieces of
fish, and fry them in oil. When quite cold, put the
fried fish in a stone jar, and pour over vinegar enough to
cover. If it is desirable to keep them long, cover the top
of the vinegar with oil.
Potted Mackerel. — Clean the Mackerel well, dry it, season
to taste, lay it in a baking-dish with mixed spice, a couple
of bay-leaves, and a small quantity of butter✪ Potted Mackerel; bake it in
the oven, and when done enough, take it out and let it cool.
Then bone and lay the meat in pots, and pour over enough
butter melted to oil to cover.
Roasted Mackerel. — Cut the heads off some fresh Mackerel,
and divide each into halves, or, if very large, into three
equal-sized pieces. Wash them well in plenty of water,
and dry on a cloth, ltub the Mackerel with finely-
chopped parsley and fennel, season with salt and pepper, and
leave for an hour or two. Fix the pieces of fish on skewers,
putting a bay-leaf✪ Roasted Mackerel between each piece, place them in front
of a clear but moderate fire, and turn them continually till
equally browned. When cooked, put the pieces of fish on
a hot dish, garnish with parsley and cut lemons, and serve.
Page 442 · 4 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
Mackerel Soft-Roe Patties. — Select four Mackerel with soft roes ; take out the roes, but do not wash them, put them in a baking-dish, cover with liquefied butter without salt, and bake. When they are cooked, take them out of the dish, being careful not to break them, and put on white paper to drain ; sprinkle a little salt over, cut them into small dice, put them into patty-pans lined until paste, and bake lightly. Keep them hot whilst you mix with J teacupful of bechamel sauce a small lump of butter and a little pepper and salt. Refine this sauce with thick cream, and pour it when quite hot into the patties. The sauce should not be liquid enough to soak into the roes, but cover them like a cream. Serve very hot.
Mackerel Soup. — Select three or four small fresh Mackerel, clean them, cut their heads off', and divide the fish in pieces. Put them in a stewpan with a little butter, salt, and pepper, fry them till nicely browned, then put in some finely-chopped carrots, turnips, and onions, and a bunch of parsley ; pour in lqt. of boiling water, and let it simmer by the side of the fire for three-quarters-of-an-hour. When done, skim the fat off the liquor, pass all through a sieve, add to it 1 qt. of fish broth ( see Court Bouillon), stir the soup over the fire till boiling, then stir in 1 breakfast-cupful of boiled rice, 1 pinch of cayenne pepper, and a small lump of butter. Pour the soup into a tureen, and serve.
Mackerel — continued.
Pickled Mackerel.— (1) Boil the fish. Take some of the liquor it was boiled in, add one-third its quantity of vinegar, put in some whole peppers and one or two bay-leaves, boil it up, and pour over the fish.
(2) Clean the fish well, split them right down, and take the bones out, cutting each side into two or three, according to the size of the Mackerel. Mix together for three large Mackerel a bare Joz. of pepper, 1 dessert-spoonful of salt, two cloves, a little very finely-powdered mace, and one grated nutmeg. Make holes in eacli piece of fish, push some of the mixed spice in, nib it all over the pieces of fish, and fry them in oil. When quite cold, put the fried fish in a stone jar, and pour over vinegar enough to cover. If it is desirable to keep them long, cover the top of the vinegar with oil.
Potted Mackerel. — Clean the Mackerel well, dry it, season to taste, lay it in a baking-dish with mixed spice, a couple of bay-leaves, and a small quantity of butter; bake it in the oven, and when done enough, take it out and let it cool. Then bone and lay the meat in pots, and pour over enough butter melted to oil to cover.
Roasted Mackerel. — Cut the heads off some fresh Mackerel, and divide each into halves, or, if very large, into three equal-sized pieces. Wash them well in plenty of water, and dry on a cloth, ltub the Mackerel with finelychopped parsley and fennel, season with salt and pepper, and leave for an hour or two. Fix the pieces of fish on skewers, putting a bay-leaf between each piece, place them in front of a clear but moderate fire, and turn them continually till equally browned. When cooked, put the pieces of fish on a hot dish, garnish with parsley and cut lemons, and serve.
Records on this page
Mackerel SoupPickled MackerelPotted MackerelRoasted Mackerel