I tried Mrs. Beeton's Fillets Of Mackerel this week, and I must say, it was a delightful journey back in time. I found the process of simmering the fish in a butter and herb stock to be incredibly fragrant and soothing. The surprise came when I added the béchamel, which I had made from scratch—it was thicker than I expected but melded beautifully with the stock, creating a velvety sauce that was both comforting and elegant. This recipe is perfect for anyone seeking comfort in their cooking. The gentle simmering and the rich, herb-infused sauce are incredibly soothing to prepare and even more soothing to eat. The end result was a dish that felt both familiar and special. I recommend serving it with some crusty bread to soak up every last drop of that lovely sauce. It's a wonderful way to enjoy mackerel, and I can see why it was a favorite in Victorian kitchens.