Mackerel, Potted

Ingredients

• a quarter of an ounce of white pepper
• half the quantity of pounded mace
• an ounce of salt
• well-cleaned split mackerel
• about an ounce of butter
• clarified butter

Method

1. 1

   Make a seasoning of salt, pepper, and mace.

2. 2

   Layer split mackerel in a potting dish, sprinkle with seasoning, add butter, fill with fish, and pour clarified butter on top.

3. 3

   Bake in a moderate oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 881. The excerpt below is the record exactly as published.

Mackerel, Potted.— Make a seasoning of salt, pepper, and pounded mace, in the pro- portion of a quarter of an ounce of white pepper to half the quantity of pounded mace, and an ounce of salt. Put a layer of well-cleaned split mackerel, divested of heads, tails, and fins, into a potting-dish, and sprinkle over it part of the above seasoning. Lay the skin side do^vTiwards, and on the top of the seasoning l)lace about an ounce of butter, in bits ; fill up with the fish to withia an inch or two of the top, and pour clarified butter

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