Mackerel

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
Boiled
Broiled
Collared
Potted
Pickled
Instructions (9)
  1. Boil mackerel and serve with butter and fennel.
  2. Split mackerel, sprinkle with herbs, pepper and salt, and broil.
  3. Stuff mackerel with herbs, crumbs and chopped fennel, and broil.
  4. Collard mackerel as eel above.
  5. Clean, season, and bake mackerel in a pan with spice, bayleaves, and some butter.
  6. When cold, lay the baked mackerel in a potting pot and cover with butter.
  7. Boil mackerel.
  8. Boil some of the liquor with a few peppers, bayleaves, and some vinegar.
  9. When cold, pour the liquor mixture over the boiled mackerel.
Original Text
Mackerel. Boiled, and served with butter and fennel. Broiled, being split and sprinkled with herbs, pepper and salt; or stuffed with the same, crumbs and chopped fennel. Collared, as eel above. Potted. Clean, season, and bake them in a pan, with spice, bayleaves, and some butter: when cold, lay them in a potting pot, and cover with butter. Pickled. Boil them; then boil some of the liquor, a few peppers, bayleaves, and some vinegar: when cold, pour it over them.
Notes
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