Fillets of Mackerel Stewed in Wine

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 (13)

Fillets of mackerel, 2 ↝ Fish, mackerel, Atlantic, raw [Finfish and Shellfish Products]
butter, 2 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour, 1 teaspoonful ↝ Flour, 00 [Cereal Grains and Pasta]
rind of 1/2 lemon ↝ Lemon, raw [Citrus fruits]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
pounded mace: 2 minutes ↝ Spices, mace, ground [Spices and Herbs]
Port wine, two large glassesful
Harvey’s sauce, 1 tablespoonful
soy and lemon-juice each, 1 teaspoonful ↝ Soy sauce [Soy-based condiments]
soy and lemon-juice each, 1 teaspoonful ↝ Lemon juice, raw [Fruits and Fruit Juices]
Mustard, 1 teaspoonful ↝ Mustard greens, raw [Vegetables and Vegetable Products]

garnish

fried sippets ↝ Bread, vegetable [Yeast breads]

Instructions (11)

Raise the flesh entire from the bones on either side of the mackerel, and divide it once, if the fish be small, but cut the whole into six parts of equal size should they be large.
Mix the mackerel fillets with flour.
Dissolve the butter.
When the butter has simmered for a minute, throw in the spice, a little salt, and the thinly pared rind of half a small fresh lemon.
Lay in the fillets of fish.
Shake them over a gentle fire from four to five minutes, and turn them once in the time.
Pour to them in small portions a couple of large wineglassesful of port wine, a tablespoonful of Harvey’s sauce, a teaspoonful of soy, and one of lemon-juice.
Stew the mackerel very softly until the thinner parts begin to break.
Lift them out with care, dish and serve them in their sauce as hot as possible.
Stir a teaspoonful of made mustard to the sauce before it is poured over the fish.

Garnish

A garnish of fried sippets can be placed round the fish at will.

Original Text

FILLETS OF MACKEREL STEWED IN WINE.

(Excellent.)

Raise the flesh entire from the bones on either side of the mackerel, and divide it once, if the fish be small, but cut the whole into six parts of equal size should they be large. Mix with flour, and dissolve the butter as in the preceding receipt; and when it has simmered for a minute, throw in the spice, a little salt, and the thinly pared rind of half a small fresh lemon, lay in the fillets of fish, shake them over a gentle fire from four to five minutes, and turn them once in the time; then pour to them in small portions a couple of large wineglassesful of port wine, a tablespoonful of Harvey’s sauce, a teaspoonful of soy, and one of lemon-juice; stew the mackerel very softly until the thinner parts begin to break, lift them out with care, dish and serve them in their sauce as hot as possible. We can recommend the dish to our readers as a very excellent one. A garnish of fried sippets can be placed round the fish at will. A teaspoonful of made 73mustard should be stirred to the sauce before it is poured over the fish.

Fillets of mackerel, 2; butter, 2 oz.; flour, 1 teaspoonful; rind of 1/2 lemon; salt, cayenne, pounded mace: 2 minutes. Fish, 4 to 5 minutes. Port wine, two large glassesful; Harvey’s sauce, 1 tablespoonful; soy and lemon-juice each, 1 teaspoonful: 4 to 6 minutes. Mustard, 1 teaspoonful.

Obs.—Trout may be dressed by this receipt.

Notes

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