To boil MACKREL

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (14)
  1. Gut your mackrel and dry them carefully with a clean cloth.
  2. Rub them slightly over with a little vinegar.
  3. Lay them strait on your fish plate (for turning them round often breaks them).
  4. Put a little salt in the water when it boils.
  5. Put them into your fish-pan, and boil them gently fifteen minutes.
  6. Take them up and drain them well.
  7. Put the water that runs from them into a sauce-pan.
  8. Add two tea spoonfuls of lemon pickle, one meat-spoonful of walnut catchup, the same of browning, a blade or two of mace, one anchovy, a slice of lemon to the sauce-pan.
  9. Boil them all together a quarter of an hour.
  10. Strain the sauce through a hair sieve.
  11. Thicken the sauce with flour and butter.
  12. Send the sauce in a sauce-boat and parsley sauce in another.
  13. Dish up your fish with the tails in the middle.
  14. Garnish it with scraped horse-radish and barberies.
Original Text
To boil MACKREL. GUT your mackrel and dry them carefully with a clean cloth, then rub them slightly over with a little vinegar, and lay them strait on your fish plate (for turning them round often breaks them) put a little salt in the water when it boils; put them into your fish-pan, and boil them gently fifteen minutes, then take them up and drain them well, and put the water that runs from them into a sauce-pan, with two tea spoonfuls of lemon pickle, one meat-spoonful of wal- nut catchup, the same of browning, a blade or two of mace, one anchovy, a slice of lemon, boil them all together a quarter of an hour, then strain it through a hair sieve, and thicken it with flour and butter, send it in a sauce-boat and parsley sauce in another; dish up your fish with the tails in the middle; garnish it with scraped horse-radish and barberies.
Notes
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