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Mackerel, Caveach

Divide large fresh fish, after being well cleansed and dried in a cloth, into five pieces, and rub each piece with spice made as follows. Pound an ounce of black pepper and six blades of mace, mix them when pounded with two ounces of salt, and half an ounce of grated nutmeg. Use all the above spices for six fish, rubbing well in, that every piece may be thoroughly seasoned with spice, then fry in oil. Drain, and put the fish neatly into a jar, which fill with good vinegar, adding clarified butter or oil to exclude the air. Tie down closely. Mackerel so prepared will keep for six months. Time, ten minutes to fry. Probable cost, 4d. to 6d. each.