MACAROONS. — Blanch a quarter of a pound of sweet almonds,
and pound them with four tablespoonfuls of orange-flower water ; whisk
the whites of four large eggs to a froth, stir in a pound of white sugar✪ Macaroons, and
add to the paste ; roll out to the shape of cakes, cover a tin with paper,
put the cakes thereon, and bake.
MACASSAR OIL, To Make. — Olive oil, three quarts ; spirits ot
wine, half a pint ; cinnamon powder, three ounces ; bergamot, two ounces,
123
Mix, and heat them in a large pipkin ; remove from the fire, add a quarter
of an ounce of alkanet-root, cover close for a few hours, then filter through
blotting-paper.
MACHINERY, To Prevent Friction in. — To one part of plumbago
add four parts of hog’s lard or other grease, and rub the mixture over the
surface of the axle, spindle, or other part where the bearing is.
MACKEREL (BAKED). — Cut the fish open, wash and wipe
dry, rub the inside with pepper and salt, and stuff with fine bread crumbs,
the roe chopped small, parsley, and a small quantity of sweet herbs, the
whole mixed together with the yolk of egg. Sew the fish up, lay it in a
deep baking dish, sprinkle with flour, and lay on a little cold fresh butter
in small pieces ; bake for half an hour, and serve with butter and
parsley.
MACKEREL (BOILED). — Rub the fish with vinegar, and boil
in salt and water for a quarter of an hour. Boil some fennel and chopped
parsley, stir into melted butter, and serve accompanied with gooseberry
sauce.
MACKEREL (BROILED). — Pull off the heads, remove the
guts, and take out the roes. Bruise the roes with a fork, mix them with
the yolk of egg, a little nutmeg, pepper, salt, fennel, parsley, mint or thyme,
and a few bread crumbs ; boil together for a short time, then cut the fish
open, fill with the stuffing, tie up, dip in oil, and broil over a clear slow fire
on a greased gridiron. Serve with fennel sauce, or with butter, ketchup,
and walnut pickles.
MACKEREL (COLLARED). — Remove the heads and guts,
slit them down the front, and take out the bones ; strew over the insides
some finely-chopped parsley, nutmeg, mace, pepper, and salt ; roll them
up firmly, and tie up separately in cloths. Put a little salt and vinegar in
the water, and boil them for twenty minutes ; take them up, put into a pot,
and pour the liquor over them to prevent the cloths sticking ; let stand till
cold, then remove the cloths and put them back into the liquor, adding
more vinegar. Send to table with the liquor under them, and garnished
with fennel and parsley.
MACKEREL (POTTED). — Clean, season with salt, whole
pepper, spice, bay leaves, and butter ; bake in a pan ; when cold, take out
the bones, pack them in pots and cover with clarified butter.
MACKEREL (SOUSED). — Lay them lengthways in a dish
with the heads and tails together; season with salt, whole pepper, allspice,
and chopped onion ; cover the whole with vinegar and water, then bake for
about thirty minutes.
MACKEREL, To Carve. — Remove the head by a clean cut of
the knife just above the fin, and when the fish is small serve an entire
side ; when large, divide the fish so as to serve three persons, dividing the
middle portion down the centre, but serving the tail portion whole.
Page 136 · 1 recipe record on this page
Presented as published in 1891. 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
MACAROONS. — Blanch a quarter of a pound of sweet almonds, and pound them with four tablespoonfuls of orange-flower water ; whisk the whites of four large eggs to a froth, stir in a pound of white sugar, and add to the paste ; roll out to the shape of cakes, cover a tin with paper, put the cakes thereon, and bake.
MACASSAR OIL, To Make. — Olive oil, three quarts ; spirits of wine, half a pint ; cinnamon powder, three ounces ; bergamot, two ounces,
Mix, and heat them in a large pipkin ; remove from the fire, add a quarter of an ounce of alkanet-root, cover close for a few hours, then filter through blotting-paper.
MACHINERY, To Prevent Friction in. — To one part of plumbago add four parts of hog’s lard or other grease, and rub the mixture over the surface of the axle, spindle, or other part where the bearing is.
MACKEREL (BAKED). — Cut the fish open, wash and wipe dry, rub the inside with pepper and salt, and stuff with fine bread crumbs, the roe chopped small, parsley, and a small quantity of sweet herbs, the whole mixed together with the yolk of egg. Sew the fish up, lay it in a deep baking dish, sprinkle with flour, and lay on a little cold fresh butter in small pieces ; bake for half an hour, and serve with butter and parsley.
MACKEREL (BOILED). — Rub the fish with vinegar, and boil in salt and water for a quarter of an hour. Boil some fennel and chopped parsley, stir into melted butter, and serve accompanied with gooseberry
sauce.
MACKEREL (BROILED). — Pull off the heads, remove the guts, and take out the roes. Bruise the roes with a fork, mix them with the yolk of egg, a little nutmeg, pepper, salt, fennel, parsley, mint or thyme, and a few bread crumbs ; boil together for a short time, then cut the fish open, fill with the stuffing, tie up, dip in oil, and broil over a clear slow fire on a greased gridiron. Serve with fennel sauce, or with butter, ketchup, and walnut pickles.
MACKEREL (COLLARED). — Remove the heads and guts, slit them down the front, and take out the bones ; strew over the insides some finely-chopped parsley, nutmeg, mace, pepper, and salt ; roll them up firmly, and tie up separately in cloths. Put a little salt and vinegar in the water, and boil them for twenty minutes ; take them up, put into a pot, and pour the liquor over them to prevent the cloths sticking ; let stand till cold, then remove the cloths and put them back into the liquor, adding more vinegar. Send to table with the liquor under them, and garnished with fennel and parsley.
MACKEREL (POTTED). — Clean, season with salt, whole pepper, spice, bay leaves, and butter ; bake in a pan ; when cold, take out the bones, pack them in pots and cover with clarified butter.
MACKEREL (SOUSED). — Lay them lengthways in a dish with the heads and tails together; season with salt, whole pepper, allspice, and chopped onion ; cover the whole with vinegar and water, then bake for about thirty minutes.
MACKEREL, To Carve. — Remove the head by a clean cut of the knife just above the fin, and when the fish is small serve an entire side ; when large, divide the fish so as to serve three persons, dividing the middle portion down the centre, but serving the tail portion whole.
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Macaroons