How to Cook Fish Part 30

Fry three slices of salt pork, and add to the fat a teaspoonful of Worcestershire Sauce. Fry in this fresh mackerel, dredged with flour. Season with melted b.u.t.ter. The mackerel may be dipped in beaten egg before it is dipped in flour.

FRIED SALT MACKEREL

Soak all day in cold water, changing the [Page 225]

water every two hours. In the morning drain, wipe dry, roll in flour and fry in melted b.u.t.ter. Serve with melted b.u.t.ter and parsley.

MACKEREL a LA HAVRAISE

Clean the fish, take out the backbone and put into a baking-pan. To each mackerel add four tablespoonfuls of b.u.t.ter, two tablespoonfuls of chopped shallots, and salt, pepper, and grated nutmeg to season.

Add two cupfuls of white wine, cover and cook slowly for thirty minutes. Take up the fish, thicken the sauce with a tablespoonful each of b.u.t.ter and flour cooked together, and boil, for five minutes.

Take from the fire, add the yolks of three eggs beaten with a cupful of cream, season with lemon-juice and minced parsley, pour over the fish, and serve.

SPANISH MACKEREL a LA CASTILLANE

Open a Spanish mackerel, take out most of the backbone, season with salt and pepper, and stuff with seasoned crumbs. Put into a b.u.t.tered baking-dish with two sliced onions, a bunch of parsley, half a cupful of Sherry, and two cupfuls of white stock. Cover with a b.u.t.tered paper and cook for half an hour in the oven, basting as needed. Take up the fish, strain the sauce and thicken with b.u.t.ter and flour cooked together. Season with lemon-juice and [Page 226]

anchovy paste, add a tablespoonful of b.u.t.ter, pour over the fish, and serve.

SPANISH MACKEREL a L'ESPAGNOLE

Put a cleaned Spanish mackerel in a b.u.t.tered pan with one cupful each of wine and white stock. Season with salt, pepper, and grated nutmeg, add a bunch of parsley, and a clove of garlic, cover with b.u.t.tered paper, and simmer for forty minutes. Take up the fish, thicken the sauce with browned flour, season with lemon-juice and melted b.u.t.ter, pour over the fish, and serve.

SPANISH MACKEREL a LA Na.s.sAU

Clean and gash a large mackerel. Put in a b.u.t.tered dish with salt, pepper, half a dozen peeled and sliced tomatoes, two winegla.s.sfuls of white wine and half a cupful of water. Add two sliced and parboiled onions, a tablespoonful of minced parsley, and half a cupful of mushrooms. Add two tablespoonfuls of b.u.t.ter, cover with b.u.t.tered paper, and bake for half an hour, basting as needed. Take out the fish and add enough stock to make the required quant.i.ty of sauce.

Thicken with a tablespoonful each of b.u.t.ter and flour cooked together, pour over the fish, cover with crumbs, [Page 227]

dot with b.u.t.ter, and bake brown. Squeeze lemon-juice over and serve.

SPANISH MACKEREL a LA VeNITIENNE

Put the cleaned mackerel into a baking-pan with salt, pepper, grated onion, grated nutmeg, minced parsley, a tablespoonful of b.u.t.ter and half a cupful each of white wine and white stock. Cover with a b.u.t.tered paper and cook for forty minutes, basting as needed.

Take out the fish and add two cupfuls of white stock to the sauce.

Bring to the boil, take from the fire, thicken with the yolks of four eggs and add two tablespoonfuls of b.u.t.ter, two tablespoonfuls of minced parsley, and the juice of a lemon. Pour over the fish and serve.

MACKEREL a LA TYROL

Wash and dry two fresh fish, and put into a saucepan with salt, pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls of cider. Cover and cook for half an hour, then add one cupful of white stock thickened with flour and b.u.t.ter, the yolk of an egg, and a tablespoonful of tarragon vinegar. Strain the sauce over the fish, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Serve in the same dish.

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FILLETS OF MACKEREL a LA HORLY

Clean and fillet the fish, remove the skin and bones and soak for an hour in oil and lemon-juice, seasoned with chopped onion, parsley, salt, pepper, and sweet herbs. Drain, dredge with flour, dip in beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato Sauce.

FILLETS OF MACKEREL a L'INDIENNE

Fillet two large fresh mackerel, cut in two and remove the skin.

Simmer for fifteen minutes with two tablespoonfuls each of melted b.u.t.ter and curry powder mixed with two winegla.s.sfuls of white wine.

Season with salt and pepper. Prepare a Cream Sauce and add to it two tablespoonfuls of b.u.t.ter and the juice of a lemon. Pour over the fish and serve with a border of plain boiled rice.

MACKEREL a LA BRETONNE

Wash and split a large mackerel, wipe dry, dredge with flour, and fry brown in b.u.t.ter. Sprinkle with salt, pepper, and lemon-juice.

SALT MACKEREL a LA BRETONNE

Soak the fish for twelve hours and prepare according to directions given above. Serve with melted b.u.t.ter.

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SCOTCH MACKEREL PIE

Make a forcemeat of the roe and some parsley, onion, b.u.t.ter, bread crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the fish into strips, spread with the filling, and roll. Arrange in a deep dish, pour in half a cupful of stock, and cover with a layer of mashed potatoes. Bake for three quarters of an hour and serve.

TOASTED SALT MACKEREL

Soak over night in cold water, and hang up for a day or two until perfectly dry. Put in a dry tin and set into the oven for ten minutes.

MACKEREL EN PAPILLOTES

Oil a sheet of paper a little larger than the fish. Lay a slice of cooked ham on each piece of paper, and spread with chopped onion, carrot, parsley, and green pepper fried together in b.u.t.ter. Lay a mackerel on the ham, spread with the fried vegetables, cover with another slice of ham, and fold the paper over, twisting the ends. Bake for fifteen minutes in a moderate oven. Serve in the paper.

POTTED MACKEREL

Pound together an ounce of black pepper [Page 230]

and six blades of mace. Mix with two ounces of salt and half an ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel, and fry in oil. Drain, and put the fish in a stone jar. Fill with vinegar, and put two tablespoonfuls of oil on top. Cover closely and let stand for two days before using.

FILLETS OF MACKEREL WITH RAVIGOTE SAUCE

Cook the fillets of four fish in a b.u.t.tered dish with salt, pepper, grated nutmeg, and half a cupful of white wine. For the sauce chop fine four shallots and put into a saucepan with two tablespoonfuls of b.u.t.ter and four tablespoonfuls of tarragon vinegar. Reduce half by boiling and add a pint of white stock thickened with a tablespoonful each of b.u.t.ter and flour cooked together. Add two tablespoonfuls of b.u.t.ter, pour over the fish, and serve.

MACKEREL WITH WHITE WINE SAUCE

Cook three fresh mackerel in a cupful of white wine, with b.u.t.ter, salt, pepper, grated nutmeg, minced onion, and parsley to season.

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Take out the fish, and add two cupfuls of white stock to the gravy.

Thicken with two tablespoonfuls each of b.u.t.ter and flour cooked together, take from the fire, and add the yolks of three eggs well beaten. Pour the sauce over the fish, sprinkle with crumbs, dot with b.u.t.ter, and bake brown. Sprinkle with lemon-juice and serve in a baking-dish.

SPANISH MACKEREL SALAD

Drain the oil from a can of pickled Spanish mackerel, and cut the fish in slices. Boil a bunch of red beets for half an hour in water to cover, then drain and bake for half an hour in a hot oven. Peel, slice thin, and cool thoroughly. Mix with the mackerel, add a small bunch of radishes sliced thin, and half a dozen sliced pickles.

Surround with lettuce leaves and pour over a French dressing.

STUFFED MACKEREL WITH ANCHOVY SAUCE

Stuff the prepared fish with seasoned crumbs mixed with chopped shallots, parsley, and mushrooms. Sew up and bake, basting with oil. Serve with Cream Sauce, seasoned with anchovy essence.

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GERMAN PICKLED MACKEREL

Skin, bone, and cut into pieces four pounds of fresh mackerel, and put it in layers into a stone jar, sprinkling each layer with pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar, seal firmly, and bake for six hours in a moderate oven.