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 Aug 24, 2009
15 min
30 min
45 min