Mackerel, Soused

Ingredients

• two or three middle-sized mackerel
• a pint of vinegar
• and water mixed, in equal quantities
• a bay-leaf
• half a dozen whole peppers
• two Jamaica peppers
• a pinch of cayenne
• a little salt

Method

1. 1

   Boil the mackerel without breaking, remove the bones, and split them down the back.

2. 2

   Simmer gently in a mixture of vinegar and water with bay-leaf, whole peppers, Jamaica peppers, cayenne, and salt.

3. 3

   Pour the cold liquor over the fish in a deep dish and let steep for several hours.

4. 4

   Serve with fennel as a garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 882. The excerpt below is the record exactly as published.

Mackerel, Soused. — Boil, without breaking, two or three middle-sized mackerel, remove the bones, first splitting them carefully down the back. Siinmer gently in a pint of vinegar and water mixed, in equal quantities, a bay-leaf, half a dozen whole pejipers, two Jamaica peppers, a pinch of cayenne, and a little salt

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