Boiled Mackerel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a range of classic dish of boiled mackerel that's served with a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Mackerel.
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This is a classic recipe for a Victorian version of Boiled Mackerel that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 249.—BOILED MACKEREL.
Boil the mackerel in salt and water, and send to table with either fennel, parsley, or gooseberry sauce.
Clean and scale the fish then wash thoroughly and pat dry.
Bring a pan of lightly-salted water to a boil, add the mackerel and cook for about 20 minutes, or until done thorough. Transfer to a warmed dish and serve accompanied by fennel sauce, parsley sauce, or gooseberry sauce.
