Pickled Mackerel
From The encyclopaedia of practical cookery, 1892
Serves 2
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 442. The excerpt below is the record exactly as published.
Pickled Mackerel.— (1) Boil the fish. Take some of the liquor it was boiled in, add one-third its quantity of vinegar, put in some whole peppers and one or two bay-leaves
Cook this with the app: pantry check, scaling, and the assistant.