Mackarel the German way

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 (17)

For the mackerel

Mackarel
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
mint ↝ Spearmint, fresh [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
green onions ↝ Onions, green, raw [Onions]
veal broth
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
the liquor
a grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water ↝ Water, tap [Tap water]

Instructions (10)

Split the mackerel down the back.
Season with pepper and salt.
Broil the mackerel.
Serve the mackerel with the sauce.

Sauce Preparation

Pick and wash fennel, parsley, mint, thyme, and green onions (a small quantity of each).
Boil the herbs tender in a little veal broth.
Chop the boiled herbs.
Add fresh butter, the liquor from boiling, grated nutmeg, juice of half a lemon, a little cayenne pepper, and salt to the chopped herbs.
Boil the sauce.
Thicken the sauce with flour and water to a proper consistency.

Original Text

Mackarel the German way.

Split them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat:—pick and wash fennel, parsley, mint, thyme, and green onions, a small quantity of each. Boil them tender in a little veal broth; then chop and add to them some fresh butter, the liquor, a grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it[32] boil, and make it of a proper thickness with flour and water.

Notes

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