Whole boiled mackerel

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration X. Diverse, s. 140 (falt i det fri)

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1
Prepare the mackerel
Use mackerel that is “round-cleaned”, that is, gutted without the belly being cut open. Wash it well and fill the belly cavity with washed parsley without stalks, which has first been blanched.
2
Cook gently
Place the mackerel in lukewarm, salted water, 2.5 dl salt to 3 litres of water. Heat slowly until it boils, then let it steep and barely simmer until cooked.
3
Serve
Serve with parsley butter.

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