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Personal Chef Recipe BOILED MACKEREL.
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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.
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PERCH STEWED WITH WINE.
BOILED PIKE.
BAKED PIKE.

Personal Chef Recipes - by Mrs Beeton

BOILED MACKEREL.

Ingredients:1/4 lb. of salt to each gallon of water.
Method:Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. (_See_ Coloured Plate, F.)
Time: After the water boils, 10 minutes; for large mackerel, allow more time.
Notes: When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen. 281.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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