Personal Chef Recipes - by Mrs Beeton
|Ingredients:||4 middling-sized mackerel|
a nice delicate forcemeat
3 oz. of butter; pepper and salt to taste.
|Method:||Clean the fish, take out the roes, and fill up with forcemeat,
and sew up the slit. Flour, and put them in a dish, heads and tails
alternately, with the roes; and, between each layer, put some little
pieces of butter, and pepper and salt. Bake for 1/2 an hour, and either
serve with plain melted butter or a _maitre d'hotel_ sauce.
|Time: ||1/2 hour.|
|Notes: ||Baked mackerel may be dressed in the same way as baked herrings
(_see_ No. 268), and may also be stewed in wine.
WEIGHT OF THE MACKEREL.--The greatest weight of this fish seldom
exceeds 2 lbs., whilst their ordinary length runs between 14 and
20 inches. They die almost immediately after they are taken from
their element, and, for a short time, exhibit a phosphoric
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Source: The Book of Household Management Mrs. Isabella Mary Beeton