Fillets of Mackerel

Fried or Broiled

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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Take off the flesh quite whole on either side, from three fine mackerel, which have been opened and properly cleaned; let it be entirely free from bone, dry it well in a cloth, then divide each part in two, and dip them into the beaten yolks of a couple