To Boil Mackerel

Name: To Boil Mackerel
Cuisine: Northern Europe
Ingredients: Serve them up with fennel and parsley boiled for a minute or two, chopped and put into a melted butter sauce, and gooseberry sauce—a tureen of each.; Serve them up with fennel and parsley boiled for a minute or two, chopped and put into a melted butter sauce, and gooseberry sauce—a tureen of each.; Serve them up with fennel and parsley boiled for a minute or two, chopped and put into a melted butter sauce, and gooseberry sauce—a tureen of each.; Serve them up with fennel and parsley boiled for a minute or two, chopped and put into a melted butter sauce, and gooseberry sauce—a tureen of each.; When the water boils put them in with a little salt.; When the water boils put them in with a little salt.; Rub them with vinegar.

1826

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

‘The season for this fish is May, June and July; when alive or very fresh their sea-green colours are very brilliant and beautiful, their gills are a fine red and their eyes bright; they are so tender that they carry and keep worse than any other fish.’