MACKEREL, to Collar. — Gut and slit the mackerel down the belly ; cut off the head ; take out the bones ; lay it on its back ; season with mace, nutmeg, pepper, salt, and a handful of parsley shred fine ; strew it over them ; roll tight, and tie them separately in cloths ; boil twenty minutes in vinegar, salt and water✪ Mackerel, to Collar ; take out ; put them into a pot ; pour the liquor upon them ; or the cloth will stick to the1 fish ; when cold take the cloth off ; add a little more vinegar to the pickle; keep them for use. When sent to the table, garnish with fennel and parsley, and put some of the liquor under them. ( MACKEREL, to Pickle.— Take six large mackerels, and cut them into round pieces. Take 1 oz. of beaten pepper, three nutmegs, a little mace, and a handful of salt✪ Mackerel, to Pickle ; mix the salt and beaten spice together. Make two or three holes in each piece, and thrust the MAC 24O MAR seasoning In the holes In each piece, rub the pieces all over with the season- ing ; fry them brown in oil or butter, and let them cool ; put them into vine- gar, and cover them with oil. They are fine eating. MACKEREL, to Pot.— Clean, season, and bake them in a pan with spice, bay leaves, and some butter✪ Mackerel, to Pot. When cold, take out the bones ; in pots lay them very close, and cover them with clarified butter. They may be potted like lobsters. See Lobster, p. 241. MACKEREL, Soused.— Put together heads and tails in an earthen dish or pan. Season with chopped onions, black pepper, a pinch of allspice, and salt ; add vinegar and water✪ Mackerel, Soused equally to cover the fish. Bake in the oven. — Herrings, sprats, or any other cheap fish, are done in the same manner. MAGENTA DYE.— This splen- did colouring matter may be bought of the chemists. It is first-rate for dyeing silk ribbons, &c. Directions for use are given on each bottle. MAGGOTS IN SKEEP, to Destroy. — Water, 1 quart; spirit of turpentine, a table-spoonful ; sublimate of mercury, as much as will lie upon a shilling ; cork in a bottle, with a quill through the cork, so that the mixture may come a little at a time. Shake before using. Pour a little of the mix- ture upon the spot where the maggots are, and they will creep upon the top of the wool, and fall off dead. Apply afterwards a little train oil to the place. MAGNUM BONUM PLUMS, to Preserve. — Put the largest in a panful of water over a slow fire ; keep putting them down with a spoon, till the skins will come off with a penknife; put them in a fine thin syrup, and give them a gentle boil ; take off, and turn them often in the syrup, or the outside will turn brown. When cold, set them over the fire again ; boil six minutes ; then take off, and turn them often in the syrup till nearly cold. Take out and place on a flat china dish ; strain the syrup through muslin ; add the weight of the plums in fine sugar✪ Magnum Bonum Plums, to Preserve ; boil, and skim well ; then put in the plums ; boil till they look clear ; put them into jars or glasses ; cover well with the syrup, or they will lose their colour ; put brandy papers and a bladder over them. MAHOGANY COLOUR, to Stain. — 1. Take 2 ozs. of dragon’s blood, break it into pieces, and put it into a quart of spirits of wine ; to stand in a warm place ; shake often ; when dissolved, it is ready for use.

AI-modernized reading of the original text

MACKEREL, to Collar. — Gut and slit the mackerel down the belly ; cut off the head ; take out the bones ; lay it on its back ; season with mace, nutmeg, pepper, salt, and a handful of parsley shred fine ; strew it over them ; roll tight, and tie them separately in cloths ; boil twenty minutes in vinegar, salt and water ; take out ; put them into a pot ; pour the liquor upon them ; or the cloth will stick to the fish ; when cold take the cloth off ; add a little more vinegar to the pickle; keep them for use. When sent to the table, garnish with fennel and parsley, and put some of the liquor under them. ( MACKEREL, to Pickle.— Take six large mackerels, and cut them into round pieces. Take 1 oz. of beaten pepper, three nutmegs, a little mace, and a handful of salt ; mix the salt and beaten spice together. Make two or three holes in each piece, and thrust the MAC 24O MAR seasoning In the holes In each piece, rub the pieces all over with the seasoning ; fry them brown in oil or butter, and let them cool ; put them into vinegar, and cover them with oil. They are fine eating. MACKEREL, to Pot.— Clean, season, and bake them in a pan with spice, bay leaves, and some butter. When cold, take out the bones ; in pots lay them very close, and cover them with clarified butter. They may be potted like lobsters. See Lobster, p. 241. MACKEREL, Soused.— Put together heads and tails in an earthen dish or pan. Season with chopped onions, black pepper, a pinch of allspice, and salt ; add vinegar and water equally to cover the fish. Bake in the oven. — Herrings, sprats, or any other cheap fish, are done in the same manner. MAGENTA DYE.— This splendid colouring matter may be bought of the chemists. It is first-rate for dyeing silk ribbons, &c. Directions for use are given on each bottle. MAGGOTS IN SKEEP, to Destroy. — Water, 1 quart; spirit of turpentine, a table-spoonful ; sublimate of mercury, as much as will lie upon a shilling ; cork in a bottle, with a quill through the cork, so that the mixture may come a little at a time. Shake before using. Pour a little of the mixture upon the spot where the maggots are, and they will creep upon the top of the wool, and fall off dead. Apply afterwards a little train oil to the place. MAGNUM BONUM PLUMS, to Preserve. — Put the largest in a panful of water over a slow fire ; keep putting them down with a spoon, till the skins will come off with a penknife; put them in a fine thin syrup, and give them a gentle boil ; take off, and turn them often in the syrup, or the outside will turn brown. When cold, set them over the fire again ; boil six minutes ; then take off, and turn them often in the syrup till nearly cold. Take out and place on a flat china dish ; strain the syrup through muslin ; add the weight of the plums in fine sugar ; boil, and skim well ; then put in the plums ; boil till they look clear ; put them into jars or glasses ; cover well with the syrup, or they will lose their colour ; put brandy papers and a bladder over them. MAHOGANY COLOUR, to Stain. — 1. Take 2 ozs. of dragon’s blood, break it into pieces, and put it into a quart of spirits of wine ; to stand in a warm place ; shake often ; when dissolved, it is ready for use.

Records on this page

Mackerel, to CollarMackerel, to PickleMackerel, to PotMackerel, SousedMagnum Bonum Plums, to Preserve

Consult me