Home › The Principles of Cookery › Mackerel, Pickled

Mackerel, Pickled

Boil six mackerel in salt and water; when done, take them up, and lay them in a deep earthenware dish. Add three-quarters of a pint of vinegar, a quarter of an ounce of whole black pepper, and three bay-leaves to the liquor the fish was cooked in. Let it boil for seven or eight minutes, and when quite cold, pour it over the mackerel, cover down tightly, and in twenty-four hours the fish will be ready for use. Time, fifteen to twenty minutes to boil. Probable cost, 2s. 8d.