Home › The Principles of Cookery › MACKEREL (a la Poulette)

MACKEREL (a la Poulette)

Cut large mackerel into three pieces, after being emptied, cleansed, and drained. If there be roes, dry and dredge them, as well as the fish, with flour. Make a seasoning of finely-chopped onion, parsley, pepper, and salt, scalding the parsley and onions first. Lay the pieces of fish, but not the heads or tails, into a stewpan; sprinkle the seasoning equally over each layer, add an ounce of butter in bits, and a small cup of veal broth, but only enough to prevent the fish sticking to the bottom of the stewpan. Close the lid of the stewpan tightly until the mackerel is done, which will be in about half an hour. Some of the seasoning should be kept for the top, and some bits of butter. Place the fish on a dish, keep it warm before the fire, until the sauce is thickened. Make it boil up again, and add more pepper or salt, if required. Have ready-beaten two yolks of eggs, remove the sauce from the fire, and stir them with half a table-spoonful of vinegar into it. When smooth and thick, pour it over the fish.