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Personal Chef Recipe FILLETS OF MACKEREL.
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FILLETS OF MACKEREL.
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Personal Chef Recipes - by Mrs Beeton

FILLETS OF MACKEREL.

Ingredients:2 large mackerel
1 oz. butter
1 small bunch of chopped herbs
3 tablespoonfuls of medium stock
No. 105
3 tablespoonfuls of bechamel (_see_ Sauces); salt
cayenne
and lemon-juice to taste.
Method:Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.
Time: 20 minutes.
Notes: Fillets of mackerel may be covered with egg and bread crumbs, and fried of a nice brown. Serve with _maitre d'hotel_ sauce and plain melted butter. THE VORACITY OF THE MACKEREL.--The voracity of this fish is very great, and, from their immense numbers, they are bold in attacking objects of which they might, otherwise, be expected to have a wholesome dread. Pontoppidan relates an anecdote of a sailor belonging to a ship lying in one of the harbours on the coast of Norway, who, having gone into the sea to bathe, was suddenly missed by his companions; in the course of a few minutes, however, he was seen on the surface, with great numbers of mackerel clinging to him by their mouths. His comrades hastened in a boat to his assistance; but when they had struck the fishes from him and got him up, they found he was so severely bitten, that he shortly afterward expired. 283.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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