Boiled Mackerel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for serving
for variety
Instructions (12)
  1. Cleanse the inside of the fish thoroughly.
  2. Lay the fish in a kettle with sufficient water to cover it.
  3. Add salt as specified (1/4 lb. per gallon of water).
  4. Gradually bring the water to a boil.
  5. Skim well.
  6. Simmer gently until the fish is done.
  7. Dish the fish on a hot napkin, arranging heads and tails alternately.
  8. Garnish with fennel.
For Variety
  1. Fillet the mackerel.
  2. Boil the fillets.
  3. Pour parsley and butter over the boiled fillets.
  4. Serve some of this mixture in a tureen.
Original Text
BOILED MACKEREL. 280. INGREDIENTS.—1/4 lb. of salt to each gallon of water. Mode.—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. (See Coloured Plate, F.) Time.—After the water boils, 10 minutes; for large mackerel, allow more time. Average cost, from 4d. Seasonable from April to July. Note.—When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.
Notes
—