Soak a mackerel overnight. When ready to use, put it in a pan
with water to cover it; add a squeeze of lemon; put in oven to
bake for about ten minutes; when done, take out. Put a cup of
cream on the stove until it begins to get hot; then add some chopped
parsley and a spoon of butter✪ Baked Salt Mackerel with Cream a la Philadelphienne; pour it over the mackerel; garnish
AMERICAN COOK BOOK
with parsley. Serve very hot with some creamed potatoes for
breakfast.
Broiled Smoked Mackerel with Shirred Butter
Maquereau fume et grille, au Beurre
Put a smoked mackerel on a broiler; broil for about four minutes
on each side. When done, place on a platter; pour some melted
butter over; sprinkle with chopped parsley✪ Broiled Smoked Mackerel with Shirred Butter. Serve with baked or
creamed potatoes as a breakfast dish.
COLD DISHES OF MACKEREL
Pickled Mackerel {Maquereau marine) a la Octavious
Select nice large or small mackerels; clean and wash well; curl
them, turning head and tail together; tie with string across; put
in a pan with some bay leaves, water enough to cover, whole black
peppers, and salt to taste. Let simmer very slowly for about ten
to twelve minutes — well covered. [Take care that the mackerel
does not cook fast; if it does, the skin will loosen and the mackerel
will not look so nice as if it remains perfectly whole.] When done,
leave in the pan to get cold; add to three cups of water one cup of
white wine vinegar; when fish is cold, lift carefully in another dish;
strain the juice; put bay leaves and pepper back in the jelly; pour
it over the fish when it begins to get cold. Let stand until ready
to use. [Gelatine is not used for this dish; the strength of the fish
is sufficient to settle it.] Serve in a deep dish or platter with the
jelly in the centre and all around. Sprinkle with chopped parsley.
Garnish with parsley and lemon. This is a delicious luncheon or
supper dish.
Cold Jellied Mackerel a la Europeenne
Maquereau froid en Gelee, a la Europeenne
Take nice fresh mackerel; clean and wash well; cut in pieces, put
in a pan with three cups water, pepper, salt, and bay leaves; let
simmer slowly until done — about fifteen minutes; then remove the
pieces carefully; take out the bones; leave on a platter until cold;
take two cups of the juice the mackerel is cooked in, two cups
tomato juice, one large package of dissolved Cox’s gelatine, juice
of half lemon, pepper and salt; add to that half-beaten whites of
two eggs✪ Cold Jellied Mackerel a la Europeenne and clear. When clear, let come to a boil; strain it through
a fine cotton flannel or a thick cheesecloth. Take a ring mould,
put on ice, glaze with aspic; decorate bottom of the mould and
around with thin slices of hard-boiled egg; then glaze mould
THE SWEDISH, FRENCH
the height of the eggs. When settled, take the mackerel piece
by piece and put in carefully across the mould; cover with
aspic; repeat process until mould is full. The aspic ought to be
very nearly settled, otherwise it will become cloudy from the fish.
Garnish with lemon and parsley. Can be served with cold aurorian
or vinaigrette sauce, or with the salad. A beautiful fish dish for
a hot day for luncheon or dinner.
FLOUNDER ( Carrelet )
The summer flounder (also called plaice), the Southern flounder,
and the winter flounder (or flatfish), are important food fishes.
Page 105 · 4 recipe records on this page
Presented as published in 1918. 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
Soak a mackerel overnight. When ready to use, put it in a pan with water to cover it; add a squeeze of lemon; put in oven to bake for about ten minutes; when done, take out. Put a cup of cream on the stove until it begins to get hot; then add some chopped parsley and a spoon of butter; pour it over the mackerel; garnish
with parsley. Serve very hot with some creamed potatoes for breakfast.
Broiled Smoked Mackerel with Shirred Butter Maquereau fume et grille, au Beurre
Put a smoked mackerel on a broiler; broil for about four minutes on each side. When done, place on a platter; pour some melted butter over; sprinkle with chopped parsley. Serve with baked or creamed potatoes as a breakfast dish.
COLD DISHES OF MACKEREL
Pickled Mackerel {Maquereau marine) a la Octavious
Select nice large or small mackerels; clean and wash well; curl them, turning head and tail together; tie with string across; put in a pan with some bay leaves, water enough to cover, whole black peppers, and salt to taste. Let simmer very slowly for about ten to twelve minutes — well covered. [Take care that the mackerel does not cook fast; if it does, the skin will loosen and the mackerel will not look so nice as if it remains perfectly whole.] When done, leave in the pan to get cold; add to three cups of water one cup of white wine vinegar; when fish is cold, lift carefully in another dish; strain the juice; put bay leaves and pepper back in the jelly; pour it over the fish when it begins to get cold. Let stand until ready to use. [Gelatine is not used for this dish; the strength of the fish is sufficient to settle it.] Serve in a deep dish or platter with the jelly in the centre and all around. Sprinkle with chopped parsley. Garnish with parsley and lemon. This is a delicious luncheon or supper dish.
Cold Jellied Mackerel a la Europeenne
Maquereau froid en Gelee, a la Europeenne
Take nice fresh mackerel; clean and wash well; cut in pieces, put in a pan with three cups water, pepper, salt, and bay leaves; let simmer slowly until done — about fifteen minutes; then remove the pieces carefully; take out the bones; leave on a platter until cold; take two cups of the juice the mackerel is cooked in, two cups tomato juice, one large package of dissolved Cox’s gelatine, juice of half lemon, pepper and salt; add to that half-beaten whites of two eggs and clear. When clear, let come to a boil; strain it through a fine cotton flannel or a thick cheesecloth. Take a ring mould, put on ice, glaze with aspic; decorate bottom of the mould and around with thin slices of hard-boiled egg; then glaze mould
the height of the eggs. When settled, take the mackerel piece by piece and put in carefully across the mould; cover with aspic; repeat process until mould is full. The aspic ought to be very nearly settled, otherwise it will become cloudy from the fish. Garnish with lemon and parsley. Can be served with cold aurorian or vinaigrette sauce, or with the salad. A beautiful fish dish for a hot day for luncheon or dinner.
FLOUNDER ( Carrelet )
The summer flounder (also called plaice), the Southern flounder, and the winter flounder (or flatfish), are important food fishes.
Records on this page
Pickled Mackerel a la OctaviousBaked Salt Mackerel with Cream a la PhiladelphienneBroiled Smoked Mackerel with Shirred ButterCold Jellied Mackerel a la Europeenne