To Broil Mackerel

Name: To Broil Mackerel
Cuisine: Northern Europe
Ingredients: For sauce use a melted butter sauce with some walnut pickle.; Flour them well.; For sauce use a melted butter sauce with some walnut pickle.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Make all these ingredients, roes included, into a stuffing or pudding.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Put it into the fish.; Make all these ingredients, roes included, into a stuffing or pudding.; Take out their roes (at the neck) and boil them in a little water, then bruise them with a spoon.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Take out their roes (at the neck) and boil them in a little water, then bruise them with a spoon.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.; Beat up the yolk of an egg with a little nutmeg, lemon peel cut fine, herbs boiled and chopped fine, salt, pepper, and some crumbs of bread.

1826

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Wash them clean.
Cut off their heads.
Take out their roes (at the neck) and boil them in a little water, then bruise them with a spoon.
Beat up the yolk of an egg