How to Cook Fish, page 109 by Myrtle Reed
<< Return to Title Details & Download110
e sauce with a tablespoonful each of butter and flour cooked together, and boil, for five minutes. Take from the fire, add the yolks of three eggs beaten with a cupful of cream, season with lemon-juice and minced parsley, pour over the fish, and serve.
SPANISH MACKEREL À LA CASTILLANE
Open a Spanish mackerel, take out most of the backbone, season with salt and pepper, and stuff with seasoned crumbs. Put into a buttered baking-dish with two sliced onions, a bunch of parsley, half a cupful of Sherry, and two cupfuls of white stock. Cover with a buttered paper and cook for half an hour in the oven, basting as needed. Take up the fish, strain the sauce and thicken with butter and flour cooked together. Season with lemon-juice and [Page 226] anchovy paste, add a tablespoonful of butter, pour over the fish, and serve.
SPANISH MACKEREL À L'ESPAGNOLE
Put a cleaned Spanish mackerel in a buttered pan with one cupful each of wine and white stock. Season with salt, pepper, and grated nutmeg, add a bunch of parsley, and a clove of garlic, cover with buttered paper, and simmer for forty minutes. Take up the fish, thicken the sauce with browned flour, season with lemon-juice and melted butter, pour over the fish, and serve.
SPANISH MACKEREL À LA NASSAU
Clean and gash a large mackerel. Put in a buttered dish with salt, pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of white wine and half a cupful of water. Add two sliced and parboiled onions, a tablespoonful of minced parsley, and half a cupful of mushrooms. Add two tablespoonfuls of butter, cover with buttered paper, and bake for half an hour, basting as needed. Take out the fish and add enough stock to make the required quantity of sauce. Thicken with a tablespoonful each of butter and flour cooked together, pour over the fish, cover with crumbs, [Page 227] dot with butter, and bake brown. Squeeze lemon-juice over and serve.
SPANISH MACKEREL À LA VÉNITIENNE
Pu