(2) Split the Mackerel down the back, take out the
bones, and cut the flesh in quarters ; put these on a grid-
iron over a clear fire, and half cook them. Put 2 break-
fast-cupfuls of rich gravy into a saucepan with a little
each of finely-chopped shallot, fennel, and parsley, add also
1 teaspoonful of essence of anchovies, h teacupful of ketchup,
and a small lump of flutter rolled in flour; stir well
over the fire until thickened, season to taste with pepper,
salt, and cayenne, then put in the fish, and stew gently
until they are done. Now add more thickening to the
gravy,, also 1 wineglassful of port wine, stir for a minute
or two, turn the whole out on to a hot dish, and serve
at once.
(3) Select half-a-dozen fine Mackerel, bene and clean
them. Put 1 pint of gravy into a saucepan, with a little
very finely-chopped parsley, fennel, and shallot, 2 table-
Mackerel — continued.
spoonfuls of ketchup, 1 table spoonful of essence of anchovies,
and a small lump of butter that has been rolled in flour.
When boiling, pour in 1 wineglassful of port, and let the
fish stew in this for twenty minutes, turning them at the
t nl of ten minutes. When cooked, take the Mackerel out
very carefully so as not to break them, and put them on a
hot dish. Mix with the stock 1 teaspoonful of made mustard,
J wineglassful of port wine, and the juice of half a lemon.
Boil it up, pour it over the fish, and serve.
Stewed Mackerel a la Turque. — Draw and clean the
Mackerel, and blanch them in boiling water for three or
four minutes ; drain them, and when cold remove the
bones. Cut Jib. of onions into slices, put them in a frying-
pan with some olive oil, and fry them till lightly browned ;
put half of the onions into a stewpan with what oil is left
from the frying, add a small quantity of picked parsley
and fennel, then put in the boned Mackerel and cover them
with the remainder of the onions, sprinkling more picked
parsley and fennel over them. Moisten with 2 table-spoonfuls
of malt vinegar and sufficient of the liquor in which the
fish was scalded to cover, season with salt and pepper,
and place the pan over the fire. After the liquor boils,
let it simmer only till the fish is tender. When cooked,
turn the stew on to a hot dish, dust it over with powdered
cinnamon, and serve.
Stewecl Mackerel with Green Peas. — Fry one chopped
onion in a stewpan with a little butter, but do not let it
brown. Clean some Mackerel, cut off their heads and
tails, put the fish into the stewpan, season with salt and
pepper, and fry them for a few minutes ; then put in a
bunch of chopped parsley, 1 pint of green peas, and a little
flour ; fry for a few minutes longer, then cover the fish with hot
water, and le‘ the liquid boil. Move the stewpan to the
side of the fire, and let the contents simmer for a-quarter-
of-an-hour. When done, take the fish out, and put them
on a hot dish. Thicken the sauce with a liaison of two yolks
of eggs✪ Stewed Mackerel with Green Peas, and serve with the fish.
Page 445 · 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
(2) Split the Mackerel down the back, take out the bones, and cut the flesh in quarters ; put these on a gridiron over a clear fire, and half cook them. Put 2 breakfast-cupfuls of rich gravy into a saucepan with a little each of finely-chopped shallot, fennel, and parsley, add also 1 teaspoonful of essence of anchovies, h teacupful of ketchup, and a small lump of butter rolled in flour; stir well over the fire until thickened, season to taste with pepper, salt, and cayenne, then put in the fish, and stew gently until they are done. Now add more thickening to the gravy,, also 1 wineglassful of port wine, stir for a minute or two, turn the whole out on to a hot dish, and serve at once.
(3) Select half-a-dozen fine Mackerel, bene and clean them. Put 1 pint of gravy into a saucepan, with a little very finely-chopped parsley, fennel, and shallot, 2 table-spoonfuls of ketchup,
Mackerel — continued.
spoonfuls of ketchup, 1 table spoonful of essence of anchovies, and a small lump of butter that has been rolled in flour. When boiling, pour in 1 wineglassful of port, and let the fish stew in this for twenty minutes, turning them at the end of ten minutes. When cooked, take the Mackerel out very carefully so as not to break them, and put them on a hot dish. Mix with the stock 1 teaspoonful of made mustard, J wineglassful of port wine, and the juice of half a lemon. Boil it up, pour it over the fish, and serve.
Stewed Mackerel a la Turque. — Draw and clean the Mackerel, and blanch them in boiling water for three or four minutes ; drain them, and when cold remove the bones. Cut Jib. of onions into slices, put them in a fryingpan with some olive oil, and fry them till lightly browned ; put half of the onions into a stewpan with what oil is left from the frying, add a small quantity of picked parsley and fennel, then put in the boned Mackerel and cover them with the remainder of the onions, sprinkling more picked parsley and fennel over them. Moisten with 2 table-spoonfuls of malt vinegar and sufficient of the liquor in which the fish was scalded to cover, season with salt and pepper, and place the pan over the fire. After the liquor boils, let it simmer only till the fish is tender. When cooked, turn the stew on to a hot dish, dust it over with powdered cinnamon, and serve.
Stewed Mackerel with Green Peas. — Fry one chopped onion in a stewpan with a little butter, but do not let it brown. Clean some Mackerel, cut off their heads and tails, put the fish into the stewpan, season with salt and pepper, and fry them for a few minutes ; then put in a bunch of chopped parsley, 1 pint of green peas, and a little flour ; fry for a few minutes longer, then cover the fish with hot water, and let the liquid boil. Move the stewpan to the side of the fire, and let the contents simmer for a-quarterof-an-hour. When done, take the fish out, and put them on a hot dish. Thicken the sauce with a liaison of two yolks of eggs, and serve with the fish.
Records on this page
Stewed Mackerel with Green Peas