Soused Mackerel

Ingredients

• the required quantity of Mackerel
• J pint of vinegar
• three bay-leaves
• a few peppercorns
• salt
• pepper
• half the volume of olive-oil

Method

1. 1

   Clean and boil Mackerel with salt and vinegar.

2. 2

   Drain and place in a dish.

3. 3

   Boil vinegar with spices and oil, then pour over fish.

4. 4

   Let sit for 24 hours before serving.

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.

Soused Mackerel. -(1) Select the required quantity of Mackerel, cut off their heads, draw, and wipe them ; place them in a fish-kettle, cover with water, put in a little salt and vinegar, and boil about twenty minutes. When cooked, drain, and put them in a deep dish. Boil 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

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