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Mackerel, Potted

Choose fresh fish of a moderate size. Cut off the heads and tails, remove the bones, take out the dark brown bitter portion near the heads, and divide the flesh into convenient-sized pieces. Lay these in a jar, season with pepper and salt, cover with vinegar, and put shallots and bay-leaves on the top, one of each for four fish. Cover closely and bake gently for two hours. Serve cold.