43. Mackerel

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut as above, open it on the back, chop up a small piece of fat bacon, with some parsley, one eschalot, or a small onion; add a teaspoonful of vinegar; fill the inside with this stuffing. Close it again; tie it round with a string, broil very gently for twelve to fifteen minutes: it depends on the fire and size. Serve plain.