Entrée of Mackarel

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For the mackarel

Mackarel
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a sprig of fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]

For the filling

fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
plenty of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Split the mackarel down the back.
Season with pepper and salt.
Lay a sprig of fennel in them.
Broil them gently.
When served up, the fennel to be taken out.
Mix fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice.
Put the mixture in the mackarel's stead.

Original Text

Entrée of Mackarel.

Split them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when served up, the fennel to be taken out, and a mixture of fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice to be put in its stead.

Notes

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