Makrell

Erken 1914: whole mackerel is cleaned without opening the belly, stuffed with parsley and gently poached in salted water (3 l water, 3 dl salt), served with parsley butter; alternatively the fish is cooked in slices.

Erken 1914: mackerel is boiled in salted water, rests 1–2 days cold in its own strained stock and is served cold with horseradish sauce; the stock is thickened with 50 g butter and 50 g flour into a soup with boiled carrots, parsley and chives.

Mackerel fillets in pieces, salted and dipped in a beer-based beignet batter with stiffly whipped egg whites, deep-fried light golden and served with maître d'hôtel butter, brown fish sauce, or tomato sauce.

Whole mackerel filled with parsley butter, browned in butter and fried slowly in cream for about half an hour; served with the pan sauce. Alternatively the fish is fried in pieces with parsley in incisions.

Short 1914 instruction: smoked mackerel is cut into broad pieces and toasted or fried in butter, served with scrambled eggs, spinach, sorrel, or gooseberry purée.

Erken's mackerel fillet from 1914: fillets are poached in equal parts fish stock and white wine under a lid, skinned, and covered with a light butter-and-flour sauce cooked on veal stock, mounted with onion butter and finely chopped herbs (parsley, chervil, tarragon, leek).

Fish cakes of ground mackerel flesh stretched with cooked potatoes, potato starch, milk, salt, and pepper; shaped, coated, and fried in butter, served with onion browned in butter.