- 3½ lbs. of fish
- ¼ lb. of butter
- Salt, pepper
- Juice of 1 lemon
Fish Bouillon.
- Bones, skin
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- 2 slices of lemon
- ½ onion
- 1½ qts. water
- Salt
Preparation: The fish is dressed, washed, the bones all removed and cut into equal fillets. These are salted a little and left with the salt ½ hour.
During this time prepare the fish bouillon. The bones and skin are brought to boil in 1½ qts. of water to which the pepper-corns, cloves, lemon and onion slices and salt have been added and then cooked until the water has boiled down to ¾ qt. Then put the fish fillets into a buttered pan, season with 1 pinch of pepper, lemon juice, the ¼ lb. of butter placed on in pieces and ½ cupful of the fish bouillon poured over them.
The pan must be covered and the fish stewed in the oven for 25 minutes, then served on a hot platter, the drippings poured over. A Dutch gravy is served with it and the bouillon used for that. See gravies or dressings, Dutch Dressing.
No. 30—FRIED MACKEREL.
Quantity for 6 Persons.
- 3½ lbs. of mackerel
- Salt
- 1 egg
- 2 tbsps. of milk
- Flour
- ½ lb. of butter for frying
Preparation: The mackerel is cleaned well, the head chopped off and the fish split open lengthwise. The bones are all taken out, the fillets rubbed with salt and let stand for 1 hour. Then it is washed a little, dried, dipped into the egg beaten with milk and into flour. The butter is heated and the fillets are fried in it to a nice color for about 10 to 15 minutes. Serve on a hot platter, pour the drippings over and garnish with lemon slices and parsley. If the drippings are not sufficient, make an extra gravy of drawn butter mixed with chopped parsley.