Personal Chef Recipes - by Mrs Beeton
|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
|Notes: ||When variety is desired, fillet the mackerel, boil it, and pour
over parsley and butter; send some of this, besides, in a tureen.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton