Boiled 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 (6)

flesh of the fish ↝ Fish, mackerel, Atlantic, raw [Finfish and Shellfish Products]
cold water ↝ Water, tap [Tap water]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two or three small sprigs of parsley ↝ Parsley, raw [Not included in a food category]

For serving

good parsley and butter ↝ Parsley, raw [Not included in a food category]
Mâitre d’Hôtel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (8)

After having taken off and divided the flesh of the fish, place it flat in one layer in a wide stewpan or saucepan.
Just cover the fillets with cold water.
Throw in a teaspoonful of salt, and two or three small sprigs of parsley.
Bring the mackerel slowly to a boil.
Clear off the scum with care.
After two or three minutes of slow simmering try the fillets with a fork; if the thick part divides with a touch, they are done.
Lift them out cautiously with a slice; drain, and serve them very hot with good parsley and butter.
Alternatively, strip off the skin quickly, and pour a Mâitre d’Hôtel sauce over them.

Original Text

BOILED FILLETS OF MACKEREL.

After having taken off and divided the flesh of the fish, as above, place it flat in one layer in a wide stewpan or saucepan, and just cover the fillets with cold water; throw in a teaspoonful of salt, and two or three small sprigs of parsley; bring the mackerel slowly to a boil, clear off the scum with care, and after two or three minutes of slow simmering try the fillets with a fork; if the thick part divides with a touch, they are done. Lift them out cautiously with a slice; drain, and serve them very hot with good parsley and butter; or strip off the skin quickly, and pour a Mâitre d’Hôtel sauce over them.

Notes

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