Mrs Beeton Mackerel Fillets
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
2 large mackerel,
1 oz. butter,
1 small bunch of chopped herbs,
3 tablespoonfuls of medium stock,
No. 105, 3 tablespoonfuls of bechamel (see Sauces);
salt, cayenne, and lemon-juice to taste.
Mode.—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
Time.—20 minutes. Average cost for this quantity, 1s. 6d.
Seasonable from April to July.
Sufficient for 4 persons.
Note.—Fillets of mackerel may be covered with egg and bread crumbs, and fried of
a nice brown. Serve with matre d’htel sauce and plain melted butter.
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