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
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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.
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