Caveach Mackerel
From Cold dishes for hot weather, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.
CAVEACH MACKEREL Clean and divide 6 mackerel ; cut each half into 3 pieces. Powder and mix 1 ounce of pepper, 2 nutmegs, a little mace, 4 cloves, and salt ; make a hole in each piece of fish, into which force the seasoning. Fry in oil, allow to become perfectly cold, put in a stone jar, and cover with vinegar
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