Spiced Mackerel

Ingredients

• for a mackerel weighing one pound
• One pint of vinegar
• Two bay-leaves
• One table-spoonful of prepared spices
• One tea-spoonful of whole mustard
• One tea-spoonful of salt
• One-half tea-spoonful of pepper
• One slice of onion

Method

1. 1

   Clean the mackerel, and having soaked it overnight in cold water with the inside down, drain, and boil slowly until tender in fresh water.

2. 2

   Lift the fish out, drain well, and place it in a rather deep dish.

3. 3

   Cut the fish into four pieces after it is cooked.

4. 4

   Make the pickle and pour it over the fish boiling hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 46. The excerpt below is the record exactly as published.

SPICED MACKEREL. When cooking salt mackerel, it is well to prepare more than enough for immediate use, so that this really fine dish may be arranged. By some this is called " Salma- FISH. I 1 5 gundi," on account of the mixture of spices used. Clean the mackerel, and, having soaked it over night in cold water with the inside down, drain, and boil slowly until tender in fresh water. Then lift the fish out, drain well, and place it in a rather deep dish. It is best to cut the fish into four pieces after it is cooked, as it can thus be more easily managed. For a mackerel weighing one pound make the following pickle and pour it over the fish boiling hot. Allow One pint of vinegar. Two bay-leaves. One table-spoonful of prepared spices. One tea-spoonful of whole mustard. One tea-spoonful of salt. One-half tea-spoonful of pepper. One slice of onion

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