Mackerel

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the stuffing

the roes ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
a little water ↝ Water, tap [Tap water]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little lemon-peel cut fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
some thyme ↝ Thyme, fresh [Spices and Herbs]
parsley boiled and chopped fine ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For coating the fish

flour ↝ Flour, 00 [Cereal Grains and Pasta]

Main ingredient

Mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]

Instructions (8)

Wash the mackerel clean, cut off their heads, and take out the roes at the neck end.
Boil the roes in a little water.
Bruise the boiled roes with a spoon.
Beat up the yolk of an egg with a little nutmeg, a little lemon-peel cut fine, some thyme, parsley boiled and chopped fine, a little salt and pepper, and a few crumbs of bread.
Mix these ingredients well together.
Put the mixture into the bellies of the fish.
Flour the fish well.
Broil them nicely.

Original Text

Mackerel.
WASH them clean, cut off their heads, and take out the roes at the neck end. Boil the roes in a little water; then bruise them with a spoon, beat up the yolk of an egg, with a little nutmeg, a little lemon-peel cut fine, some thyme, parsley boiled and chopped fine, a little salt and pepper, and a few crumbs of bread. Mix these well together, and put it into the bellies of the fish; then flour them well, and broil them nicely. Let your sauce

Notes

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