Baked Mackerel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Yield: 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

4 middling-sized mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
a nice delicate forcemeat (see Forcemeats)
3 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit.
Flour, and put them in a dish, heads and tails alternately, with the roes.
Between each layer, put some little pieces of butter, and pepper and salt.
Bake for 1/2 an hour, and either serve with plain melted butter or a maître d'hôtel sauce.

Original Text

BAKED MACKEREL.

279. INGREDIENTS.—4 middling-sized mackerel, a nice delicate forcemeat (see Forcemeats), 3 oz. of butter; pepper and salt to taste.

Mode.—Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for 1/2 an hour, and either serve with plain melted butter or a maître d'hôtel sauce.

Time.—1/2 hour. Average cost for this quantity, 1s. 10d.

Seasonable from April to July.

Sufficient for 6 persons.

Note.—Baked mackerel may be dressed in the same way as baked herrings (see No. 268), and may also be stewed in wine.

WEIGHT OF THE MACKEREL.—The greatest weight of this fish seldom exceeds 2 lbs., whilst their ordinary length runs between 14 and 20 inches. They die almost immediately after they are taken from their element, and, for a short time, exhibit a phosphoric light.

Notes

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