This is a 19th century Yorkshire recipe, using fish readily available then, and now. The addition of wine suggests this dish was favoured by the more affluent middle-class Yorkshire diners.

Ingredients

• 4 cleaned and gutted mackerel
• 2 oz (55g) butter
• 1 teaspoon of flour
• 1 teaspoon French mustard
• Pinch of ground mace
• salt and cayenne pepper
• 3 wineglasses of  white Burgundy wine

Method

1. Melt the butter and when hot add the flour, salt, pepper and spice.
2. Then add the cleaned fish and, very gradually, add the wine
3. Simmer for about 20 minutes (or longer according to size)
4. Remove the fish and keep warm
5. Stir in the French mustard to the remaining liquid and bring to the boil.
6. Lower the heat and reduce the liquid a little, then serve over the fish.

Source:  Theodora Fitzgibbon. A Taste of Yorkshire In Food and In Pictures (1979) published by Pan Books.