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How to Cook Fish

SIXTY-FIVE WAYS TO COOK MACKEREL

BROILED SPANISH MACKEREL—I

Cut a fish down the middle, take out all the bones, and cut again in halves. Dry on a cloth and sprinkle with salt and pepper. Beat two eggs, add an equal quantity of olive-oil, dip the fish into this, then into bread-crumbs, and broil over a clear fire.

BROILED SPANISH MACKEREL—II

Split the mackerel down the back and broil carefully over a clear fire. Season with butter, pepper, and salt.

BROILED FRESH MACKEREL—I

Split two fresh mackerel, remove the backbone, season with salt and pepper, rub with olive-oil, and broil. Serve with melted butter, lemon-juice, and minced parsley.

BROILED MACKEREL—II

Draw and wash the mackerel, cut off the head, rub with olive-oil, and broil. Sprinkle with minced parsley, onions, and lemon-juice, and serve very hot.

BROILED MACKEREL—III

Split a mackerel down the back, take out the backbone, sprinkle with salt, and broil on a buttered gridiron. Serve with melted butter, lemon-juice, salt, and pepper. A little minced parsley may be added.

BROILED MACKEREL WITH ANCHOVY BUTTER

Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.

BROILED MACKEREL AU BEURRE NOIR

Open the mackerel, remove the bones, sprinkle with pepper and salt, spread with butter, and broil. Cook a tablespoonful of butter until brown, take from the fire, add the juice of half a lemon, and pour over the fish. Garnish with parsley.

BROILED MACKEREL À LA LIVOURNAISE

Broil a Spanish mackerel, seasoning with salt and pepper, and basting with oil. Serve with a sauce made of eight pounded anchovies mixed with Mayonnaise and seasoned with pepper, grated nutmeg, and minced parsley. The sauce is served cold.

BROILED MACKEREL WITH NORMANDY SAUCE

Soak cleaned mackerel in oil with chopped onion and parsley to season. Leave the roe inside. Rub the inside with lemon-juice and butter, wrap in oiled paper, and broil over a slow fire for forty minutes. Prepare a Cream Sauce and add to it two tablespoonfuls each of mushroom catsup and fish stock, or boiling water in which a little anchovy paste has been dissolved. Bring to the boil, take from the fire, add the yolks of two eggs and the juice of half a lemon. Add one tablespoonful of butter, pour over the fish, and serve.

BROILED MACKEREL À LA FLEURETTE

Split a Spanish mackerel, remove the bones, and season with salt, pepper, and olive-oil, Page 212 basting with oil as needed. For the sauce, cook in a saucepan, without browning, four chopped shallots, two tablespoonfuls of vinegar, a teaspoonful each of chopped chives and parsley, salt, pepper, and grated nutmeg to season, two tablespoonfuls of melted butter, and a tablespoonful of flour. Cook until smooth, stirring constantly, take from the fire, add two tablespoonfuls of butter and the juice of half a lemon, pour over the fish, and serve.

BROILED SALT MACKEREL—I

Soak the fish over night in cold water. In the morning drain, cover with boiling water, and let stand for an hour. Rinse in cold water, wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice. Broil and serve with melted butter, lemon-juice, and minced parsley.

BROILED SALT MACKEREL—II

Prepare the fish according to directions given in the preceding recipe. Take the fish from the hot water and cover for five minutes with cold water. Wipe dry, soak in olive-oil and lemon-juice for half an hour, drain, broil, and serve with Tartar Sauce.

BROILED SALT MACKEREL—III

Soak over night, drain, wipe, rub with butter, and broil. Pour over it a sauce made of a tablespoonful of butter, a teaspoonful of lemon-juice or vinegar, a tablespoonful of hot water, a pinch of pepper, and a chopped cucumber pickle. Bring to the boil and pour over the fish.

BROILED SALT MACKEREL WITH CREAM

Soak over night in cold water, drain, wipe dry, rub with oil, and broil. Serve on a hot platter and pour over half a cupful of hot cream. Sprinkle with minced parsley.

BROILED MACKEREL WITH TARRAGON SAUCE

Soak the cleaned fish for an hour in olive-oil, and broil. Serve with melted butter seasoned with pepper, salt, and tarragon vinegar.

BOILED MACKEREL—I

Boil in water or stock to cover, seasoning with onion, sweet herbs, pepper, salt, cloves, and vinegar. Strain the liquor, thicken it with butter and flour blended together, and add to it minced parsley and hard-boiled eggs, chopped fine. Pour over the fish and serve.

BOILED MACKEREL—II

Boil in salted water until done and drain. Serve with Egg Sauce.

BOILED MACKEREL-III

Boil a fresh mackerel in salted and acidulated water. Drain, and serve with a Cream Sauce.

BOILED MACKEREL—IV

Clean a fresh mackerel and split it down the back. Put it in a dripping-pan and pour over it two cupfuls of boiling water, two tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful of salt. Add a sliced onion and boil for three quarters of an hour. Take up the fish, strain the liquid, add a teaspoonful of capers, bring to the boil, and pour over the fish.

BOILED MACKEREL WITH GOOSEBERRY SAUCE

Boil the mackerel in salted and acidulated water. Boil two cupfuls of gooseberries in water to cover until soft. Drain, rub through a sieve, and mix with an equal quantity of the fish broth, thickened with butter and flour. Add two tablespoonfuls of melted butter.

BOILED MACKEREL À LA PERSILLADE

Boil the fish according to directions given in the preceding recipe. Beat together with an egg-beater half a cupful of olive-oil, the juice of two lemons, two tablespoonfuls of minced parsley, one tablespoonful of mustard, and a little tarragon vinegar. Pour over the fish and serve.

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with butter and browned flour.

BOILED MACKEREL À LA BOLONAISE

Clean four fresh mackerel, remove the heads and tails and cut in halves crosswise. Put into a saucepan with sliced onions, a bunch of parsley, salt and pepper, a little white wine, and enough boiling water to cover. Cover with buttered paper and simmer for fifteen minutes. Take out the fish, strain the broth, and thicken a pint of it with two tablespoonfuls each of butter and flour cooked together. Add two tablespoonfuls of butter, a teaspoonful of chopped parsley, and a little tarragon vinegar. Pour over the fish and serve.

BOILED SALT MACKEREL—I

Soak the fish in cold water over night and in the morning rinse thoroughly. Wrap in a cloth and put to boil in cold water. Bring slowly to the boiling point and cook for thirty minutes. Unwrap carefully, take out the backbones, and pour over a little melted butter and cream, seasoning with pepper. Or, serve with a sauce made of a cupful of milk thickened with a teaspoonful of cornstarch, and season with butter, pepper, salt, and minced parsley. Take from the fire, add one egg well beaten, and pour over the fish. Garnish with lemon and parsley.

BOILED SALT MACKEREL—II

Soak over night in cold water and in the morning rinse thoroughly. Boil, drain, and Page 217 pour over a cupful of hot cream in which a tablespoonful of butter has been melted.

BOILED SALT MACKEREL—III

Wash thoroughly, cover with cold water to which a chopped onion and a little black pepper have been added, and boil until the flesh loosens from the bone. Drain, and serve with melted butter and minced parsley.

BOILED SALT MACKEREL—IV

Soak the fish over night in cold water, and in the morning cover with hot water for half an hour. Drain and boil in acidulated water or in milk until done. Serve with a Cream Sauce to which chopped hard-boiled eggs have been added, or with Tomato Sauce.

BOILED SALT MACKEREL—V

Soak the fish over night in cold water, drain, and simmer for fifteen minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf, a slice of onion, and a sprig of parsley. When tender, place on a hot platter and pour over it a Cream Sauce.

BOILED SALT MACKEREL—VI

Prepare the fish according to directions given in the preceding recipe, and simmer for twenty minutes in acidulated water. Drain and pour over it a Cream Sauce.

BOILED SALT MACKEREL—VII

Prepare according to directions given in the preceding recipe. Pour over a sauce made of stewed and strained tomatoes, thickened with butter and browned flour, and seasoned with pepper, salt, sugar, and grated onion.

BAKED MACKEREL—I

Clean the mackerel, split down the back and cut each fish in four pieces. Put in a baking-dish in layers, seasoning each layer with bay-leaves, cloves, pepper-corns, and sliced onions or shallots. Cover with one cupful of stock, three tablespoonfuls each of white wine and vinegar, one tablespoonful each of anchovy sauce and mushroom catsup, and a teaspoonful of Worcestershire. Bake in a moderate oven. Take out the fish carefully, strain the sauce over them, and let cool.

BAKED MACKEREL—II

Split a fresh mackerel, take out the backbone, dry thoroughly, and sprinkle the inside Page 219 with salt and pepper. Drain the liquor from a quart of oysters and put aside a dozen of the large ones. Chop the remaining oysters coarsely. Fry two chopped onions in butter, add the chopped oysters with three chopped hard-boiled eggs and a tablespoonful of minced parsley. Season with salt and pepper and cool. Mix with the yolks of two raw eggs and a tablespoonful of butter. Stuff the fish and sew up. Put into a baking-pan, cover with buttered paper, and bake for twenty minutes, basting as required. Add the oysters and bake for five minutes longer. Serve the fish on a warm platter with lemon-juice squeezed over it, and place the oysters around it on thin circles of toast spread with anchovy paste. Garnish with parsley and lemon and serve very hot.

BAKED MACKEREL—III

Gash two cleaned fresh mackerel, and put in a buttered baking-dish with two tablespoonfuls of white wine, three tablespoonfuls of mushroom liquor, a chopped shallot, and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes in a moderate oven. Take up the fish and add to the gravy a little chopped onion, mushrooms, shallot, parsley, and garlic fried together, and enough white stock to make the required quantity of sauce. Thicken with butter and flour cooked together, take from the fire and add the yolks of three eggs well beaten. Add the juice of half a lemon and a tablespoonful of butter, and pour over the fish.

BAKED MACKEREL—IV

Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice. Lay in a baking-pan upon thin slices of fat salt pork, sprinkle with salt and pepper, and bake for twenty-five minutes. Serve with Tomato Sauce.

BAKED FILLET OF MACKEREL

Remove the head and backbone from a large fresh mackerel, and place the roe on top. Chop fine six shallots or three small onions, half a pound of mushrooms, and three or four sprigs of parsley. Add a teaspoonful of salt, and a pinch of pepper. Put half of this mixture in a buttered baking-pan, lay the fish upon it, and pour over six tablespoonfuls of white wine. Spread the remaining seasoning on top, sprinkle with crumbs, dot with butter, cover with buttered paper, and bake for thirty minutes. Pour over a little melted butter, garnish with lemon and parsley, and serve in the dish in which it is baked.

BAKED FILLETS OF MACKEREL

Butter an oval baking-dish and spread chopped oysters on the bottom. Arrange upon it the fillets of four fresh mackerel, skinned and seasoned with salt and pepper. Sprinkle with chopped onion, parsley, and mushrooms, cover with one cupful of beef stock thickened with browned flour, sprinkle with crumbs, dot with butter and bake for half an hour. Sprinkle with lemon-juice and serve in the same dish.

BAKED FILLETS OF MACKEREL

Clean and fillet the fish. Put in a buttered baking-dish, season with salt, pepper, and minced parsley, squeeze lemon juice over, pour on a little melted butter, cover with buttered paper, and bake. Drain, and serve with Maître d'Hôtel Sauce.

BAKED FILLETS OF MACKEREL WITH CREAM

Cook the prepared fillets in melted butter and drain. Thicken two cupfuls of white stock with butter and flour cooked together, add a wineglassful of white wine, take from the fire, and add the yolks of two eggs well beaten. Cover the fillets with the sauce, sprinkle with crumbs and grated cheese, dot with butter, and bake brown. Sprinkle with lemon-juice and serve in the same dish.

MACKEREL BAKED IN CREAM

Skin and bone a large fish. Cut it into four pieces, season it and fry in butter. Drain it and keep warm. Mix a cupful of white stock with two tablespoonfuls of Sherry and the yolk of an egg. Cook until it thickens, and pour over the fish, seasoning with minced parsley and onion. Sprinkle with crumbs and bake until brown.

BAKED FRESH MACKEREL WITH FINE HERBS

Split and clean the fish, remove the head and tail, put into a buttered dripping-pan, sprinkle with salt and pepper, dot with butter, and pour over two-thirds of a cupful of milk. Bake for twenty-five minutes in a hot oven.

BAKED SPANISH MACKEREL WITH FINE HERBS

Butter a baking-dish, sprinkle with chopped shallots, parsley and mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped shallots, parsley and mushrooms, season with salt, pepper, grated nutmeg, and dots of butter. Add two wineglassfuls of white wine and a cupful of white stock. Cover with a buttered paper and boil, basting frequently. Thicken the sauce with a tablespoonful of flour cooked in butter, pour over the fish, sprinkle with crumbs, dot with butter, and bake brown. Squeeze lemon-juice over the top and serve in the same dish.

BAKED MACKEREL WITH OYSTER STUFFING

Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs, the chopped yolks of two hard-boiled eggs, a tablespoonful of butter, and onion-juice, minced parsley, salt, and pepper to season. Bind with the yolk of a raw egg and fill a cleaned fresh mackerel with the stuffing. Put the fish on a buttered baking-dish, dredge with flour and pour around it a cupful each of boiling water and stock. Bake until done, basting often with melted butter and the drippings. When done slide on to a hot platter and add to the remaining liquid sufficient warm water to make the required quantity of sauce. Thicken with browned flour, seasoned with tomato catsup and Worcestershire, pour over the fish, and serve.

BAKED SALT MACKEREL

Soak over night in cold water. In the morning drain, cover with boiling water, and let stand for five minutes. Drain and put into a baking-pan. Rub with butter, season with pepper, and pour over half a cupful of cream or milk. Bake until brown.

BAKED SALT MACKEREL WITH CREAM SAUCE

Soak a salt mackerel over night. In the morning drain, rinse, and put into a baking-pan with a pint of milk. Bake for twenty minutes, take up the fish, and thicken the milk with a tablespoonful each of butter and flour cooked together. Season with salt and pepper, pour over the fish, and serve.

FRIED MACKEREL

Fry three slices of salt pork, and add to the fat a teaspoonful of Worcestershire Sauce. Fry in this fresh mackerel, dredged with flour. Season with melted butter. The mackerel may be dipped in beaten egg before it is dipped in flour.

FRIED SALT MACKEREL

Soak all day in cold water, changing the water every two hours. In the morning drain, wipe dry, roll in flour and fry in melted butter. Serve with melted butter and parsley.

MACKEREL À LA HAVRAISE

Clean the fish, take out the backbone and put into a baking-pan. To each mackerel add four tablespoonfuls of butter, two tablespoonfuls of chopped shallots, and salt, pepper, and grated nutmeg to season. Add two cupfuls of white wine, cover and cook slowly for thirty minutes. Take up the fish, thicken the sauce with a tablespoonful each of butter and flour cooked together, and boil, for five minutes. Take from the fire, add the yolks of three eggs beaten with a cupful of cream, season with lemon-juice and minced parsley, pour over the fish, and serve.

SPANISH MACKEREL À LA CASTILLANE

Open a Spanish mackerel, take out most of the backbone, season with salt and pepper, and stuff with seasoned crumbs. Put into a buttered baking-dish with two sliced onions, a bunch of parsley, half a cupful of Sherry, and two cupfuls of white stock. Cover with a buttered paper and cook for half an hour in the oven, basting as needed. Take up the fish, strain the sauce and thicken with butter and flour cooked together. Season with lemon-juice and anchovy paste, add a tablespoonful of butter, pour over the fish, and serve.

SPANISH MACKEREL À L'ESPAGNOLE

Put a cleaned Spanish mackerel in a buttered pan with one cupful each of wine and white stock. Season with salt, pepper, and grated nutmeg, add a bunch of parsley, and a clove of garlic, cover with buttered paper, and simmer for forty minutes. Take up the fish, thicken the sauce with browned flour, season with lemon-juice and melted butter, pour over the fish, and serve.

SPANISH MACKEREL À LA NASSAU

Clean and gash a large mackerel. Put in a buttered dish with salt, pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of white wine and half a cupful of water. Add two sliced and parboiled onions, a tablespoonful of minced parsley, and half a cupful of mushrooms. Add two tablespoonfuls of butter, cover with buttered paper, and bake for half an hour, basting as needed. Take out the fish and add enough stock to make the required quantity of sauce. Thicken with a tablespoonful each of butter and flour cooked together, pour over the fish, cover with crumbs, dot with butter, and bake brown. Squeeze lemon-juice over and serve.

SPANISH MACKEREL À LA VÉNITIENNE

Put the cleaned mackerel into a baking-pan with salt, pepper, grated onion, grated nutmeg, minced parsley, a tablespoonful of butter and half a cupful each of white wine and white stock. Cover with a buttered paper and cook for forty minutes, basting as needed. Take out the fish and add two cupfuls of white stock to the sauce. Bring to the boil, take from the fire, thicken with the yolks of four eggs and add two tablespoonfuls of butter, two tablespoonfuls of minced parsley, and the juice of a lemon. Pour over the fish and serve.

MACKEREL À LA TYROL

Wash and dry two fresh fish, and put into a saucepan with salt, pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls of cider. Cover and cook for half an hour, then add one cupful of white stock thickened with flour and butter, the yolk of an egg, and a tablespoonful of tarragon vinegar. Strain the sauce over the fish, cover with crumbs, dot with butter, and brown in the oven. Serve in the same dish.

FILLETS OF MACKEREL À LA HORLY

Clean and fillet the fish, remove the skin and bones and soak for an hour in oil and lemon-juice, seasoned with chopped onion, parsley, salt, pepper, and sweet herbs. Drain, dredge with flour, dip in beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato Sauce.

FILLETS OF MACKEREL À L'INDIENNE

Fillet two large fresh mackerel, cut in two and remove the skin. Simmer for fifteen minutes with two tablespoonfuls each of melted butter and curry powder mixed with two wineglassfuls of white wine. Season with salt and pepper. Prepare a Cream Sauce and add to it two tablespoonfuls of butter and the juice of a lemon. Pour over the fish and serve with a border of plain boiled rice.

MACKEREL À LA BRETONNE

Wash and split a large mackerel, wipe dry, dredge with flour, and fry brown in butter. Sprinkle with salt, pepper, and lemon-juice.

SALT MACKEREL À LA BRETONNE

Soak the fish for twelve hours and prepare according to directions given above. Serve with melted butter.

SCOTCH MACKEREL PIE

Make a forcemeat of the roe and some parsley, onion, butter, bread crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the fish into strips, spread with the filling, and roll. Arrange in a deep dish, pour in half a cupful of stock, and cover with a layer of mashed potatoes. Bake for three quarters of an hour and serve.

TOASTED SALT MACKEREL

Soak over night in cold water, and hang up for a day or two until perfectly dry. Put in a dry tin and set into the oven for ten minutes.

MACKEREL EN PAPILLOTES

Oil a sheet of paper a little larger than the fish. Lay a slice of cooked ham on each piece of paper, and spread with chopped onion, carrot, parsley, and green pepper fried together in butter. Lay a mackerel on the ham, spread with the fried vegetables, cover with another slice of ham, and fold the paper over, twisting the ends. Bake for fifteen minutes in a moderate oven. Serve in the paper.

POTTED MACKEREL

Pound together an ounce of black pepper and six blades of mace. Mix with two ounces of salt and half an ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel, and fry in oil. Drain, and put the fish in a stone jar. Fill with vinegar, and put two tablespoonfuls of oil on top. Cover closely and let stand for two days before using.

FILLETS OF MACKEREL WITH RAVIGOTE SAUCE

Cook the fillets of four fish in a buttered dish with salt, pepper, grated nutmeg, and half a cupful of white wine. For the sauce chop fine four shallots and put into a saucepan with two tablespoonfuls of butter and four tablespoonfuls of tarragon vinegar. Reduce half by boiling and add a pint of white stock thickened with a tablespoonful each of butter and flour cooked together. Add two tablespoonfuls of butter, pour over the fish, and serve.

MACKEREL WITH WHITE WINE SAUCE

Cook three fresh mackerel in a cupful of white wine, with butter, salt, pepper, grated nutmeg, minced onion, and parsley to season. Take out the fish, and add two cupfuls of white stock to the gravy. Thicken with two tablespoonfuls each of butter and flour cooked together, take from the fire, and add the yolks of three eggs well beaten. Pour the sauce over the fish, sprinkle with crumbs, dot with butter, and bake brown. Sprinkle with lemon-juice and serve in a baking-dish.

SPANISH MACKEREL SALAD

Drain the oil from a can of pickled Spanish mackerel, and cut the fish in slices. Boil a bunch of red beets for half an hour in water to cover, then drain and bake for half an hour in a hot oven. Peel, slice thin, and cool thoroughly. Mix with the mackerel, add a small bunch of radishes sliced thin, and half a dozen sliced pickles. Surround with lettuce leaves and pour over a French dressing.

STUFFED MACKEREL WITH ANCHOVY SAUCE

Stuff the prepared fish with seasoned crumbs mixed with chopped shallots, parsley, and mushrooms. Sew up and bake, basting with oil. Serve with Cream Sauce, seasoned with anchovy essence.

GERMAN PICKLED MACKEREL

Skin, bone, and cut into pieces four pounds of fresh mackerel, and put it in layers into a stone jar, sprinkling each layer with pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar, seal firmly, and bake for six hours in a moderate oven.


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