Baked Mackerel
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A historic Victorian British dish of middling-sized mackerel, nice delicate forcemeat, butter and pepper and salt to taste. Adapted from Baked Mackerel, from The Book of Household Management (1861).
Adapted from Baked Mackerel, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/baked-mackerel-2.md.
The dish
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Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit
Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt
Bake for 1/2 an hour, and either serve with plain melted butter or a maître d'hôtel sauce
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)