Pickled Mackerel

Ingredients

• six Mackerel
• 1 oz. of white pepper
• 1 oz. of cayenne
• four cloves
• 1 saltspoonful of allspice
• four blades of mace
• 1 table-spoonful of salt
• 1 pint of vinegar
• three bay-leaves
• a few peppercorns
• slices of lemon
• half the volume of olive-oil

Method

1. 1

   Clean and bone the Mackerel, cut them into fillets, and rub with a mixture of white pepper, cayenne, cloves, allspice, mace, and salt.

2. 2

   Fry the fillets in boiling oil until browned, then place in a jar, cover with vinegar, and leave until needed.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 444. The excerpt below is the record exactly as published.

J pint of vinegar with three bay-leaves, a few peppercorns, cloves, and a little pepper and salt, add half the volume of olive-oil, boil the mixture for a few minutes, then pour it over the fish, and leave them for twenty-four hours. When ready to serve, dish the fish with their sauce, and garnish with slices of lemon. (2) Clean and bone six Mackerel, wash well, cut them up into fillets, and rub them well with a mixture of ] oz. each of white pepper and cayenne, four cloves, 1 saltspoon- ful of allspice, four blades of mace, and 1 table-spoonful of salt

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