Devilled Roe and Mackerel Bones

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

soft roe ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
spine ↝ Fish, mackerel, Atlantic, raw [Finfish and Shellfish Products]
liquefied butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
devil paste
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
buttered toast
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (9)

Remove the soft roe and the spine from broiled mackerel after cooking.
Cut the mackerel spine into two-inch lengths.
Dip the spine pieces in liquefied butter.
Season the spine pieces thickly with salt and freshly ground black pepper.
Strew the spine pieces with fine bread-crumbs.
Broil the spine pieces until crisp.
Serve the broiled spine pieces on buttered toast.
Place a piece of hot roe, seasoned with pepper and lemon juice, on each serving of toast.
Ensure the dish is very hot and peppery.

Original Text · last edited 4 days ago

Devilled Roe and Mackerel Bones.—When broiled mackerel is served for dinner, remove the soft roe and the spine after cooking, cut the latter into two-inch lengths, dip in liquefied butter, season thickly with salt, freshly ground black pepper, and devil paste, strew with fine bread-crumbs, and broil till crisp, then serve on buttered toast with a piece of the hot roe seasoned with pepper and lemon juice on each.
Mind it is as hot as fire and pepper can make it.

Notes

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