Fried Mackerel

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
for the mackerel
for the sauce
alternative sauce
Instructions (15)
  1. After the fish have been emptied and washed extremely clean, cut off the heads and tails, split the bodies quite open, and take out the backbones
  2. wipe the mackerel very dry
  3. dust fine salt and pepper (or cayenne) over them
  4. flour them well
  5. fry them a fine brown in boiling lard
  6. drain them thoroughly
  7. serve them with the following sauce
Sauce
  1. Dissolve in a small saucepan an ounce and a half of butter smoothly mixed with a teaspoonful of flour, some salt, pepper, or cayenne
  2. shake these over a gentle fire until they are lightly coloured
  3. then add by slow degrees nearly half a pint of good broth or gravy, and the juice of one large lemon
  4. boil the sauce for a couple of minutes
  5. serve it very hot
Alternative Sauce
  1. add a large teaspoonful of strong made mustard, and a dessertspoonful of chili vinegar, to some thick melted butter
  2. serve it with the fish
  3. A spoonful of Harvey’s sauce or of mushroom catsup can be mixed with this last at pleasure
Original Text
FRIED MACKEREL. (Common French Receipt.) After the fish have been emptied and washed extremely clean, cut off the heads and tails, split the bodies quite open, and take out the backbones (we recommend in preference that the flesh should be taken off the bones as in the following receipt), wipe the mackerel very dry, dust fine salt and pepper (or cayenne) over them, flour them well, fry them a fine brown in boiling lard, drain them thoroughly, and serve them with the following sauce:—Dissolve in a small saucepan an ounce and a half of butter smoothly mixed with a teaspoonful of flour, some salt, pepper, or cayenne; shake these over a gentle fire until they are lightly coloured, then add by slow degrees nearly half a pint of good broth or gravy, and the juice of one large lemon; boil the sauce for a couple of minutes, and serve it 71very hot. Or, instead of this, add a large teaspoonful of strong made mustard, and a dessertspoonful of chili vinegar, to some thick melted butter, and serve it with the fish. A spoonful of Harvey’s sauce or of mushroom catsup can be mixed with this last at pleasure.
Notes
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