Collared Mackerel

Ingredients

• a good-sized Mackerel
• a mixture of mace, allspice, cloves, pepper and salt
• a dozen Mackerel
• a little grated nutmeg, pounded mace, finely-chopped parsley, salt, and pepper

Method

1. 1

   Clean and split the Mackerel, remove bones, rub with powdered spices, roll tightly, bind with tape, and boil in salted water.

2. 2

   After boiling, place in vinegar for 12 hours before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 436. The excerpt below is the record exactly as published.

Collared Mackerel.— (1) Clean a good-sized Mackerel, split it down the backbone, and take out all the bones ; dry, and then rub it well with a mixture of mace, allspice, cloves, pepper and salt, all very finely powdered ; then roll the fish up tight and bind it into shape with tape, boil in salted water, and when sufficiently boiled take the tape off and put the fish into vinegar. Let it remain in the vinegar for twelve hours, and it is then fit for use. (2) Cut off the heads of a dozen Mackerel ; clean and cut them open, taking care not to cut through the tender flesh, sprinkle over the insides a little grated nutmeg, pounded mace, finely-chopped parsley, salt, and pepper

Cook this with the app: pantry check, scaling, and the assistant.