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Salt Mackerel With Tomato Sauce |
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Free Books / Cooking / The National Cook Book / | |
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Salt Mackerel With Tomato Sauce |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Proceed as with boiled mackerel, but when dished, pour over it, instead of the white sauce, one of tomatoes, stewed, strained, seasoned with onion-juice, pepper, salt, and sugar, and thickened with a brown roux of butter and flour. Let the fish lie in this for ten minutes and serve.
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