Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1/4 lb. of salt to each gallon of water.

Mode.--Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it.

Time.--After the water boils, 10 minutes; for large mackerel, allow more time.

Seasonable from April to July.

Note.--When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.


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