Mackerel Stewed with Wine

Very good

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Mackerel, 2
  • flour, 1 teaspoon
  • butter, 2 oz.
  • seasoning of salt, mace, and cayenne
  • claret, 3 wine-glassesful
  • made mustard, 1 teaspoonful :


Work very smoothly together a large teaspoonful of flour with two ounces of butter, put them into a stewpan, and stir or shake them round over the fire until the butter is dissolved; add a quarter of a teaspoonful of mace, twice as much salt, and some cayenne; pour in by slow degrees three glasses of claret; and when the sauce boils, lay in a couple of fine mackerel well cleaned, and wiped quite dry; stew them very softly from fifteen to twenty minutes, and turn them when half done; lift them out, and dish them carefully; stir a teaspoonful of made mustard to the sauce, give it a boil, and pour it over the fish. When more convenient, substitute port wine and a little lemon-juice, for the claret.