Home › The Principles of Cookery › Mackerel, Soused

Mackerel, Soused

Boil, without breaking, two or three middling-sized mackerel, remove the bones, and split the fish carefully down the back. Simmer gently in a pint of vinegar and water mixed, in equal quantities, a bay-leaf, half a dozen whole peppers, two Jamaica peppers, a pinch of cayenne, and a little salt. Pour this liquor when cold over the fish: if put in a deep dish they will be covered with it, and should not be served until they have steeped some hours. Serve with fennel as a garnish, on a flat dish. Time, fifteen minutes to boil. Simmer spice for five minutes.