This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
I wonder if it is because the French call gooseberries groseilles a macquereaux that I was tempted to try cooking mackerel with the said fruit ? The result was so satisfactory that now I invariably have Macquereaux aux Groseilles when Groseilles a Macquereaux are in season.
The number of mackerel required, 1/2 a lb. of gooseberries to each mackerel, hard-boiled eggs, 2 or 3 sprigs of parsley, 4 tablespoons of cream, salt and pepper, butter.
Remove the stalks from the gooseberries and boil them in slightly salted water for about 5 minutes. Put about 1/4 of a lb. of them (to each fish) in a basin, and having removed the skins mix thoroughly with the hard-boiled egg, rubbed through a sieve, a little parsley, butter, salt and pepper. Stuff the fish with a little of the mixture, and place them neatly in a well-buttered fireproof dish and bake in a moderate oven for about 30 minutes till the fish are tender. Ten minutes before serving, add the cream and the rest of the gooseberries, in their skins. Serve in the dish in which they were cooked.