Mackerel milt

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration X. Diverse, s. 141 (falt i det fri)

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1
Cook the milt
Put the mackerel milt into boiling salted water with the lemon juice. Let it boil until it becomes firm, lift it out and place it on a cloth.
2
Season
When the milt is cold and dry, sprinkle over it the mixture of salt, pepper and parsley.
3
Bread and fry
Coat the milt in egg and breadcrumbs and fry it light golden brown in lard. Serve with fried parsley.
4
Alternative
The milt can also be browned in a pan in lightly browned butter.

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