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MACKEREL STEWED WITH WINE
(Modern Cookery, 1845)
Very good.
Work very smoothly together a large teaspoonful of flour with two ounces of butter, put them into a stewpan, and stir or shake them round over the fire until the butter is dissolved; add a quarter of a teaspoonful of mace, twice as much salt, and some cayenne; pour in by slow degrees three glasses of claret; and when the sauce boils, lay in a couple of fine mackerel well cleaned, and wiped quite dry; stew them very softly from fifteen to twenty minutes, and turn them when half done; lift them out, and dish them carefully; stir a teaspoonful of made mustard to the sauce, give it a boil, and pour it over the fish. When more convenient, substitute port wine and a little lemon-juice, for the claret.
Mackerel, 2; flour, 1 teaspoonful; butter, 2 oz.; seasoning of salt, mace, and cayenne; claret, 3 wine-glassesful; made mustard, 1 teaspoonful: 15 to 20 minutes.
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