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Personal Chef Recipe BAKED MACKEREL.
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GUDGEONS.
GURNET, or GURNARD.
BAKED HADDOCKS.
BOILED HADDOCK.
sending it to table.
BAKED WHITE HERRINGS.
KEGEREE.
TO BOIL LOBSTERS.
HOT LOBSTER.
LOBSTER SALAD.
LOBSTER (a la Mode Francaise).
LOBSTER CURRY (an Entree).
LOBSTER CUTLETS (an Entree).
LOBSTER PATTIES (an Entree).
POTTED LOBSTER.
BAKED MACKEREL.
BOILED MACKEREL.
BROILED MACKEREL.
FILLETS OF MACKEREL.
PICKLED MACKEREL.
GREY MULLET.
RED MULLET.
FRIED OYSTERS.
SCALLOPED OYSTERS.
STEWED OYSTERS.
OYSTER PATTIES (an Entree).
OYSTERS FRIED IN BATTER.
BOILED PERCH.
FRIED PERCH.
PERCH STEWED WITH WINE.
BOILED PIKE.

Personal Chef Recipes - by Mrs Beeton

BAKED MACKEREL.

Ingredients:4 middling-sized mackerel
a nice delicate forcemeat (_see_ Forcemeats)
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 light. 280.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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