Mrs Beetons Fish Recipes Revisited
Baked Mackerel
4 Medium Sized Mackerel
85g (3oz) Butter
Forcemeat
Maître d’Hôtel Sauce (optional)
Salt and Pepper, to taste
Clean the fish, remove the roes and fill with forcemeat and sew up the slit.
Flour and put them in a dish, heads and tails alternately, with the roes, between each layer, add some little pieces of butter and pepper and salt.
Bake for 30 minutes and either serve with plain melted butter or a Maître D’Hôtel sauce.
Time: 30 minutes.
Sufficient for 6 persons.
Seasonable from April to July.
Note: Baked mackerel may be dressed in the same way as baked herrings and may also be simmered in wine.
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.
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