Mackerel, Pickled
From Cassell's dictionary of cookery, 1892
Serves 6
Ready in 24 hours. Time: 15-20 minutes to boil.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 880. The excerpt below is the record exactly as published.
Mackerel, Pickled. — Boil six mackerel in salt and water ; when done, take them up, and lay them in a deep earthenware dish. Add three-quarters of a pint of vinegar, a quarter of an ounce of whole black pepper, and three bay-leaves
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