The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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teacupful of ale or porter (if not bitter); add a tablespoonful of grated bread crust toasted a light brown ; pour all these ingredients over the fish, and let them stew gently for 20 minutes; have ready the yolks of 3 eggs well beaten. When the fish is sufficiently done, take up some of the gravy and mix gradually with the eggs, pouring them on the fish ; shake the stew-pan a little over the fire to thicken the whole, but not to curdle the eggs; the soft roes added are an improvement. Have ready more grated crust, and having placed the fish whole in the dish, shake a little of the grated crust over the whole, so as to make it of a handsome brown. If the gravy is too thick, more water may be added, also a glass of sherry^if liked. The recipe should be carefully followed.
Soused Mackerel.—Wash the mackerel clean, boil in salt and water, then take it up; take some of the boiled water and the same quantity of vinegar, heat very hot with some whole peppers and cloves, and pour it over the fish in an earthen or wooden vessel. In three days it can be used.
Fennel Butter or Sauce Especially for Mackerel.—Mix a good tablespoonful each of butter and flour with a wooden spoon, so as to form a paste, before putting it on the fire, then add to it a cupful of water, with an even teaspoonful of salt, a good pinch of black pepper; set on the fire; stir it constantly until it comes to a boil, then add a heaped tablespoonful of fennel chopped fine, stir it and set to boil a moment, then add a spoonful of butter. Serve hot in a boat. If desired a spoonful of vinegar may be added.
Boiled Mackerel.—Boil in salt and water with fennel, parsley or any piquant seasoning.
Baked Mackerel.—4 middling-sized mackerel, a nice, delicate forcemeat, 2 spoonfuls of butter, and pepper and salt to taste. Clean the fish ; take out the roes and fill up with forcemeat and sew up the slit, flour, put them on a dish, heads and tails alternately, with the roes between each layer, and put on some little pieces of but­ter. Sufficient for 6 persons. Mackerel die as soon as taken from the water.
To Boil Herrings.—Having scaled and cleaned the fish, dry them well and rub them over with a little salt and vinegar. Fasten the tails in their mouths and lay them in a fish plate. Put them in the water as soon as it boils at.d let them remain 12 minutes. On taking them up, let them drain, and then turn the heads into the middle of the dish. Serve with butter and parsley and garnish with scraped horseradish.
To Fry Pike.—Bone the Pike, cut the fillets in thin pieces, dip them in egg and crmnbs of bread, fry in hot fat.
Baked Pike.—Scale the fish, take out the gills, wash and wipe