Catherine Brown

To boil Mackerel

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

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Boil them in Salt and Water, with a little Fennel: The sauce is the Fennel chopped small, with beat Butter or Scalded Gooseberries, with butter and sugar.

© 1990 Catherine Brown. All rights reserved.