Broiled Mackerel

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

Source: The Book of Household Management
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
Pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a small quantity of oil ↝ Oil, safflower [Fats and Oils]
Chop a little parsley ↝ Parsley, raw [Not included in a food category]
work it up in the butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
with pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
with pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a squeeze of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides.
Open the back, and put in a little pepper, salt, and oil.
Broil it over a clear fire, turn it over on both sides, and also on the back.
When sufficiently cooked, the flesh can be detached from the bone, which will be in about 15 minutes for a small mackerel.
Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back.
Serve before the butter is quite melted, with a maître d'hôtel sauce in a tureen.

Original Text

BROILED MACKEREL.

281. INGREDIENTS.—Pepper and salt to taste, a small quantity of oil.

Mode.—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 15 minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted, with a maître d'hôtel sauce in a tureen.

Time.—Small mackerel 15 minutes. Average cost, from 4d.

Seasonable from April to July.

[Illustration: THE MACKEREL.]

THE MACKEREL.—This is not only one of the most elegantly-formed, but one of the most beautifully-coloured fishes, when taken out of the sea, that we have. Death, in some degree, impairs the vivid splendour of its colours; but it does not entirely obliterate them. It visits the shores of Great Britain in countless shoals, appearing about March, off the Land's End; in the bays of Devonshire, about April; off Brighton in the beginning of May; and on the coast of Suffolk about the beginning of June. In the Orkneys they are seen till August; but the greatest fishery is on the west coasts of England.

TO CHOOSE MACKEREL.—In choosing this fish, purchasers should, to a great extent, be regulated by the brightness of its appearance. If it have a transparent, silvery hue, the flesh is good; but if it be red about the head, it is stale.

Notes

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