Mrs Beetons Fish Recipes Revisited
Fillets of Mackerel
2 Large Mackerel
25g (1oz) Butter
1 Small Bunch of Chopped Herbs
3 tbsp Medium Stock
3 tbsp Béchamel Sauce
Lemon Juice, to taste.
Cayenne
Salt
Clean and fillet the fish.
Scald the herbs, chop finely and put them with the butter and stock into a saucepan.
Add the mackerel and simmer very gently for 10 minutes
Take them out and put them on a hot dish.
Dredge in a little flour, add the other ingredients, allow to boil and pour over the mackerel.
Time: 20 minutes.
Sufficient for 4 persons.
Seasonable from April to July.
Note: Fillets of mackerel may be covered with egg and breadcrumbs and fried of a nice brown.
Serve with Maître D’Hôtel Sauce and plain melted butter.
FILLETS OF MACKEREL
282. INGREDIENTS - 2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, No. 105, 3 tablespoonfuls of béchamel (see Sauces); salt, cayenne, and lemon-juice to taste.
Mode - Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.
Time - 20 minutes.
Average cost, for this quantity, 1s. 6d.
Seasonable from April to July.
Sufficient for 4 persons.
Note - Fillets of mackerel may be covered with egg and bread crumbs, and fried of a nice brown. Serve with maître d’hôtel sauce and plain melted butter.
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