Boiled Mackerel
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb salt to each gallon of water
Instructions
- Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done;
- dish them on a hot napkin, heads and tails alternately, and garnish with fennel.
- Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it.
- (_See_ Coloured Plate, F.)