MACKEREL STEWED WITH WINE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
2.0 mackerel
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for the sauce
main ingredient
Instructions (8)
  1. Work very smoothly together a large teaspoonful of flour with two ounces of butter, put them into a stewpan, and stir or shake them round over the fire until the butter is dissolved.
  2. add a quarter of a teaspoonful of mace, twice as much salt, and some cayenne.
  3. pour in by slow degrees three glasses of claret.
  4. when the sauce boils, lay in a couple of fine mackerel well cleaned, and wiped quite dry.
  5. stew them very softly from fifteen to twenty minutes, and turn them when half done.
  6. lift them out, and dish them carefully.
  7. stir a teaspoonful of made mustard to the sauce, give it a boil, and pour it over the fish.
  8. When more convenient, substitute port wine and a little lemon-juice, for the claret.
Original Text
MACKEREL STEWED WITH WINE. (Very good.) Work very smoothly together a large teaspoonful of flour with two ounces of butter, put them into a stewpan, and stir or shake them round over the fire until the butter is dissolved; add a quarter of a teaspoonful of mace, twice as much salt, and some cayenne; pour in by slow degrees three glasses of claret; and when the sauce boils, lay in a couple of fine mackerel well cleaned, and wiped quite dry; stew them very softly from fifteen to twenty minutes, and turn them when half done; lift them out, and dish them carefully; stir a teaspoonful of made mustard to the sauce, give it a boil, and pour it over the fish. When more convenient, substitute port wine and a little lemon-juice, for the claret. Mackerel, 2; flour, 1 teaspoonful; butter, 2 oz.; seasoning of salt, mace, and cayenne; claret, 3 wineglassesful; made mustard, 1 teaspoonful: 15 to 20 minutes.
Notes
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