How to Cook Fish Part 28

BROILED FRESH MACKEREL--I

Split two fresh mackerel, remove the backbone, season with salt and pepper, rub with olive-oil, and broil. Serve with melted b.u.t.ter, lemon-juice, and minced parsley.

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BROILED MACKEREL--II

Draw and wash the mackerel, cut off the head, rub with olive-oil, and broil. Sprinkle with minced parsley, onions, and lemon-juice, and serve very hot.

BROILED MACKEREL--III

Split a mackerel down the back, take out the backbone, sprinkle with salt, and broil on a b.u.t.tered gridiron. Serve with melted b.u.t.ter, lemon-juice, salt, and pepper. A little minced parsley may be added.

BROILED MACKEREL WITH ANCHOVY b.u.t.tER

Split and broil a fresh mackerel and serve with melted b.u.t.ter, seasoned with anchovy paste.

BROILED MACKEREL AU BEURRE NOIR

Open the mackerel, remove the bones, sprinkle with pepper and salt, spread with b.u.t.ter, and broil. Cook a tablespoonful of b.u.t.ter until brown, take from the fire, add the juice of half a lemon, and pour over the fish. Garnish with parsley.

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BROILED MACKEREL a LA LIVOURNAISE

Broil a Spanish mackerel, seasoning with salt and pepper, and basting with oil. Serve with a sauce made of eight pounded anchovies mixed with Mayonnaise and seasoned with pepper, grated nutmeg, and minced parsley. The sauce is served cold.

BROILED MACKEREL WITH NORMANDY SAUCE

Soak cleaned mackerel in oil with chopped onion and parsley to season. Leave the roe inside. Rub the inside with lemon-juice and b.u.t.ter, wrap in oiled paper, and broil over a slow fire for forty minutes. Prepare a Cream Sauce and add to it two tablespoonfuls each of mushroom catsup and fish stock, or boiling water in which a little anchovy paste has been dissolved. Bring to the boil, take from the fire, add the yolks of two eggs and the juice of half a lemon. Add one tablespoonful of b.u.t.ter, pour over the fish, and serve.

BROILED MACKEREL a LA FLEURETTE

Split a Spanish mackerel, remove the bones, and season with salt, pepper, and olive-oil, basting with oil as needed. For the sauce, [Page 212]

cook in a saucepan, without browning, four chopped shallots, two tablespoonfuls of vinegar, a teaspoonful each of chopped chives and parsley, salt, pepper, and grated nutmeg to season, two tablespoonfuls of melted b.u.t.ter, and a tablespoonful of flour.

Cook until smooth, stirring constantly, take from the fire, add two tablespoonfuls of b.u.t.ter and the juice of half a lemon, pour over the fish, and serve.

BROILED SALT MACKEREL--I

Soak the fish over night in cold water. In the morning drain, cover with boiling water, and let stand for an hour. Rinse in cold water, wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice.

Broil and serve with melted b.u.t.ter, lemon-juice, and minced parsley.

BROILED SALT MACKEREL--II

Prepare the fish according to directions given in the preceding recipe. Take the fish from the hot water and cover for five minutes with cold water. Wipe dry, soak in olive-oil and lemon-juice for half an hour, drain, broil, and serve with Tartar Sauce.

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BROILED SALT MACKEREL--III

Soak over night, drain, wipe, rub with b.u.t.ter, and broil. Pour over it a sauce made of a tablespoonful of b.u.t.ter, a teaspoonful of lemon-juice or vinegar, a tablespoonful of hot water, a pinch of pepper, and a chopped cuc.u.mber pickle. Bring to the boil and pour over the fish.

BROILED SALT MACKEREL WITH CREAM

Soak over night in cold water, drain, wipe dry, rub with oil, and broil. Serve on a hot platter and pour over half a cupful of hot cream. Sprinkle with minced parsley.

BROILED MACKEREL WITH TARRAGON SAUCE

Soak the cleaned fish for an hour in olive-oil, and broil. Serve with melted b.u.t.ter seasoned with pepper, salt, and tarragon vinegar.

BOILED MACKEREL--I

Boil in water or stock to cover, seasoning with onion, sweet herbs, pepper, salt, cloves, and vinegar. Strain the liquor, thicken it with b.u.t.ter and flour blended together, and add to it minced parsley [Page 214]

and hard-boiled eggs, chopped fine. Pour over the fish and serve.

BOILED MACKEREL--II

Boil in salted water until done and drain. Serve with Egg Sauce.

BOILED MACKEREL-III

Boil a fresh mackerel in salted and acidulated water. Drain, and serve with a Cream Sauce.

BOILED MACKEREL--IV

Clean a fresh mackerel and split it down the back. Put it in a dripping-pan and pour over it two cupfuls of boiling water, two tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful of salt. Add a sliced onion and boil for three quarters of an hour.

Take up the fish, strain the liquid, add a teaspoonful of capers, bring to the boil, and pour over the fish.

BOILED MACKEREL WITH GOOSEBERRY SAUCE

Boil the mackerel in salted and acidulated water. Boil two cupfuls of gooseberries in water to cover until soft. Drain, rub through [Page 215]

a sieve, and mix with an equal quant.i.ty of the fish broth, thickened with b.u.t.ter and flour. Add two tablespoonfuls of melted b.u.t.ter.

BOILED MACKEREL a LA PERSILLADE

Boil the fish according to directions given in the preceding recipe.

Beat together with an egg-beater half a cupful of olive-oil, the juice of two lemons, two tablespoonfuls of minced parsley, one tablespoonful of mustard, and a little tarragon vinegar. Pour over the fish and serve.

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with b.u.t.ter and browned flour.

BOILED MACKEREL a LA BOLONAISE

Clean four fresh mackerel, remove the heads and tails and cut in halves crosswise. Put into a saucepan with sliced onions, a bunch [Page 216]

of parsley, salt and pepper, a little white wine, and enough boiling water to cover. Cover with b.u.t.tered paper and simmer for fifteen minutes. Take out the fish, strain the broth, and thicken a pint of it with two tablespoonfuls each of b.u.t.ter and flour cooked together.

Add two tablespoonfuls of b.u.t.ter, a teaspoonful of chopped parsley, and a little tarragon vinegar. Pour over the fish and serve.

BOILED SALT MACKEREL--I

Soak the fish in cold water over night and in the morning rinse thoroughly. Wrap in a cloth and put to boil in cold water. Bring slowly to the boiling point and cook for thirty minutes. Unwrap carefully, take out the backbones, and pour over a little melted b.u.t.ter and cream, seasoning with pepper. Or, serve with a sauce made of a cupful of milk thickened with a teaspoonful of cornstarch, and season with b.u.t.ter, pepper, salt, and minced parsley. Take from the fire, add one egg well beaten, and pour over the fish.