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Boiled Mackerel

  • Mackerel
  • Vinegar
  • 2 teaspoonfuls of lemon pickle
  • 1 meat-spoonful of walnut ketchup
  • Blade or two of mace
  • 1 anchovy
  • Slice of lemon
  • Flour
  • Butter
Dry your mackerel carefully with a clean cloth, rub them slightly with a little vinegar, lay them straight in your fish-pan, and boil them gently for 15 minutes; then take them up, drain them well, and place the water that runs from them into a saucepan, with two teaspoonfuls of lemon pickle, one meat-spoonful of walnut ketchup, the same quantity of browning, a blade or two of mace, one anchovy and a slice of lemon; boil all together a quarter of an hour, then strain it through a hair sieve, and thicken it with flour and butter. Serve it in a sauce boat. Dish your fish with the tails in the middle. Parsley sauce may be added.
Submitted by Cassyjean - Torrington, CT Aug 24, 2009 15 min 30 min 45 min


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