Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mackerel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 middling-sized mackerel
- 6 persons
- 2 lbs
- pepper
- salt
Directions
279. INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat (_see_ Forcemeats), 3 oz. of butter; pepper and salt to taste.
_Mode_.--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.
_Time_.--1/2 hour. _Average cost_ for this quantity, 1s. 10d.
_Seasonable_ from April to July.
_Sufficient_ for 6 persons.
_Note_.--Baked mackerel may be dressed in the same way as baked herrings (_see_ No. 268), and may also be stewed in wine.
WEIGHT OF THE MACKEREL.--The greatest weight of this fish seldom exceeds 2 lbs., whilst their ordinary length runs between 14 and 20 inches. They die almost immediately after they are taken from their element, and, for a short time, exhibit a phosphoric light.