Fillets of 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 (7)

three fine mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
the beaten yolks of a couple of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper, or cayenne ↝ Spices, pepper, white [Spices and Herbs]
fine dry crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
Minced parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Take off the flesh quite whole on either side, from three fine mackerel, which have been opened and properly cleaned.
Let it be entirely free from bone, dry it well in a cloth, then divide each part in two.
Dip them into the beaten yolks of a couple of eggs, seasoned with salt and white pepper, or cayenne.
Cover them equally with fine dry crumbs of bread.
Fry them like soles.
Or dip them into clarified butter, and then again into the crumbs, and broil them over a very clear fire of a fine brown.
Dish them in a circle one over the other, and send them to table with the Mâitre d’Hôtel sauce of Chapter V., or with the one which follows it.
The French pour the sauce into the centre of the dish; but for broiled fillets this is not so well, we think, as serving it in a tureen.
The roes of the fish, after being well washed and soaked, may be dressed with them, or they may be made into patties.
Minced parsley can be mixed with the bread-crumbs when it is liked.

Original Text

FILLETS OF MACKEREL.

(Fried or Broiled.)

Take off the flesh quite whole on either side, from three fine mackerel, which have been opened and properly cleaned; let it be entirely free from bone, dry it well in a cloth, then divide each part in two, and dip them into the beaten yolks of a couple of eggs, seasoned with salt and white pepper, or cayenne; cover them equally with fine dry crumbs of bread, and fry them like soles; or dip them into clarified butter, and then again into the crumbs, and broil them over a very clear fire of a fine brown. Dish them in a circle one over the other, and send them to table with the Mâitre d’Hôtel sauce of Chapter V., or with the one which follows it. The French pour the sauce into the centre of the dish; but for broiled fillets this is not so well, we think, as serving it in a tureen. The roes of the fish, after being well washed and soaked, may be dressed with them, or they may be made into patties. Minced parsley can be mixed with the bread-crumbs when it is liked.

Notes

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