Archive recipe

Fillets of Mackerel

Name: Fillets of Mackerel
Ingredients: 2 large mackerel; 1 oz. butter; 1 small bunch of chopped herbs; 3 tablespoonfuls of medium stock; 3 tablespoonfuls of béchamel; salt, cayenne, and lemon-juice to taste

A historic Victorian British dish of mackerel, butter, bunch of chopped herbs, medium stock and béchamel. Adapted from Fillets of Mackerel, from The Book of Household Management (1861).

Adapted from Fillets of Mackerel, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/fillets-of-mackerel.md.

The dish

2 of 6 items checked

Fillets of Mackerel

www.gutenberg.org

2 of 6 items checked · 4 aisles

Meat & Poultry

2 largemackerel
3 tbspbéchamelChecked by You

Dairy & Eggs

1 ozbutterChecked by You

Pantry / Durable

3 tbspmedium stock

Spices & Seasoning

1 smallbunch of chopped herbs
salt, cayenne, and lemon-juice to taste

Cooking Instructions

Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan
Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish
Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)