Dried Mackerel
From The housekeeper's companion, 1883
Will be perfectly cured in one week.
Presented as published in 1883. 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 The housekeeper's companion (1883), page 81. The excerpt below is the record exactly as published.
Dried Mackerel. — Take fresh caught mackerel, scale them and cut them down the back to the tail; leave the heads on; then hang them by the tail in a cool place to drain; strew some salt on the bottom of the pan; sprinkle the fish plentifully with it, and lay them two by two, the insides together, in a pan; let them lie twelve hours, then rinse off the salt and hang them to drain for half an hour, after which pepper the insides a little
Cook this with the app: pantry check, scaling, and the assistant.