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English cookbook, 1815
Page 24
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To pickel Mackerel Cut the fish into 4 or 5 pieces season very high with pepper nutmeg powdered cloves salt. Make little slits with a pen - knife put in the seasoning Fry in oil a good brown drain very dry put them into vinegar if to keep any length of time pour oil over them To Sauce Mackerel Clean the fish and take out the roes boil the fish in salt and water put them in a deep dish pour away half the liquor they were boiled in add to the rest as much vinegar as will cover them add two or three Bay Leaves in two or three days they will be ready Mrs Mason
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To pickel Mackerel Cut the fish into 4 or 5 pieces season very high with pepper nutmeg powdered cloves salt. Make little slits with a pen - knife put in the seasoning Fry in oil a good brown drain very dry put them into vinegar if to keep any length of time pour oil over them To Sauce Mackerel Clean the fish and take out the roes boil the fish in salt and water put them in a deep dish pour away half the liquor they were boiled in add to the rest as much vinegar as will cover them add two or three Bay Leaves in two or three days they will be ready Mrs Mason
Szathmary Culinary Manuscripts and Cookbooks
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