Soused Mackerel

Ingredients

• 2 mackerel
• & pint vinegar
• A few bay-leaves
• 1 gill liquor in which the fish was boiled
• Pepper and salt
• Pepper and salt

Method

1. 1

   After boiling the mackerel, remove heads and skin, split them open, and take away the backbones.

2. 2

   Lay one fish in a deep dish, season with pepper, salt, and bay leaves, then lay the other fish on top and season again.

3. 3

   Mix the liquor and vinegar, pour over the fish, and set aside in a cool place.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 44. The excerpt below is the record exactly as published.

SOUSED MACKEREL. 79 to taste. Put all this into the shell, place a few pieces of butter on the top, and brown before the fire or in the oven. A crab shell will hold the meat of two crabs. LOBSTERS TO BE EATEN COLD. 2 lobsters. I Water. Parsley. I Salt. Procure the lobsters alive. Hen lobsters are the best, as they have spawn in and about them. Put them in boiling water, with some salt, and boil for from half to three-quarters of an hour, or more, according to the size. When cooked, take them out of the water and wipe the shells. Before they are quite cold, rub the shells with a buttered cloth. Take off the large claws, and crack the shells carefully, so as not to bruise the meat. Cut the bodies and tails length- wise, into two pieces. Place the whole of the pieces neatly on a dish, and garnish with parsley. COLT) FISH RE-DRESSED. COLD FISH. Some cooked fish. | 1 gill mayonnaise sauce. 1 beetroot. I Parsley. Cut the fish into square pieces, and lay them neatly in a flat dish ; then cover them with mayonnaise sauce. Garnish with sliced beetroot and parsley. White fish or salmon may he dressed in this way. SOUSED MACKEREL. 2 mackerel. & pint vinegar. A few bay-leaves. 1 gill liquor in which the fish was boiled. Pepper and salt

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