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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. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



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 mackerel.

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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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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