Boiled Mackerel with Parsley Sauce

Preparation info

  • 4

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 large mackerel
  • salt
  • parsley sauce


Remove the roes, wash the fish, put them into the pan with just sufficient hot water to cover and add salt to taste. Bring the water gently to near boiling-point, then reduce heat and cook very gently for about 10 min. If cooked too quickly, or too long, the skin is liable to crack and spoil the appearance of the fish. The fish is sufficiently cooked when the skin becomes loose from the flesh.