Mackerel broiled (No. 169)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a fine large mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
fennel sauce (No. 265)
a little finely minced fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bit of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Clean a fine large mackerel, wipe it on a dry cloth, and cut a long slit down the back.
Lay it on a clean gridiron, over a very clear, slow fire.
When it is done on one side, turn it; be careful that it does not burn.
Send it up with fennel sauce (No. 265).
Mix well together a little finely minced fennel and parsley, seasoned with a little pepper and salt, a bit of fresh butter.
When the mackerel are ready for the table, put some of this into each fish.

Original Text

Mackerel broiled.—(No. 169.)

Clean a fine large mackerel, wipe it on a dry cloth, and cut a long slit down the back; lay it on a clean gridiron, over a very clear, slow fire; when it is done on one side, turn it; be careful that it does not burn; send it up with fennel sauce (No. 265); mix well together a little finely minced fennel and parsley, seasoned with a little pepper and salt, a bit of fresh butter, and when the mackerel are ready for the table, put some of this into each fish.

Notes

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