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

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RECIPES FOR MACKEREL:

 MACKEREL
 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)

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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