Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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More Seafood Recipes


  To Bake Mackerel (1845)
  Baked Mackerel or Whitings (1845)
  Boiled Mackerel (1851)
  Mackerel Broiled Whole (1845)
  To Broil Mackerel (1851)
  Broiled Spanish Mackerel (1885)
  Fillets of Mackerel (1845)
  Mackerel Stewed with Wine (1845)

(La Cuisine Creole, 1885)

Split the mackerel down the back; season with pepper and salt, rub it over with oil, place it on a gridiron over a moderate fire, and, when browned on one side, turn. If it is a very large fish, divide it and broil one half at a time. When done, place it on a dish, and put butter, parsley and lemon juice over it. Serve with sauce No. 13*.

*No. 13.—lemon sauce for fish.
To half a pint of butter sauce No. 10**, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.

**No. 10.—butter and flour sauce (or white sauce)
Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.


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