Recipes > Seafood > Mackerel > Baked Mackerel

Baked Mackerel


  • 4 middling-sized mackerel
  • a nice delicate forcemeat
  • 3 ounces of butter
  • pepper and salt to taste


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.

Seasonable from April to July.

Sufficient for 6 persons.

Note: Baked mackerel may be dressed in the same way as baked herrings, and may also be stewed in wine.


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The Book of Household Management (1861).

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