To broil Mackrel Whole

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Stuffing
Coating
Sauce
Instructions (13)
  1. Cut off the heads of the mackerel.
  2. Gut them.
  3. Wash them clean.
  4. Pull out the row at the neck-end.
  5. Boil the row in a little water.
  6. Bruise the boiled row with a spoon.
  7. Beat up the yolk of an egg.
  8. Mix the beaten egg yolk with a little nutmeg, a little lemon-peel cut fine, a little thyme, some parsley boiled and chopped fine, a little pepper and salt, and a few crumbs of bread.
  9. Mix all well together.
  10. Fill the mackerel with the mixture.
  11. Flour the stuffed mackerel well.
  12. Broil the mackerel nicely.
  13. Prepare the sauce: plain butter with a little catchup or walnut-pickle.
Original Text
To broil Mackrel Whole. CUT off their heads, gut them, wash them clean, pull out the row at the neck-end, boil it in a little water, then bruise it with a spoon, beat up the yolk of an egg, with a little nutmeg, a little lemon-peel cut fine, a little thyme, some parsley boiled and chop- ped fine, a little pepper and salt, a few crumbs of bread; mix all well together, and fill the mackrel; flour it well, and broil it nicely. Let your sauce be plain butter, with a little catchup or walnut-pickle.
Notes
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