Mackerel baked (No. 170)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Mackerel baked ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
powdered allspice, black pepper, and salt, well rubbed together ↝ Spices, allspice, ground [Spices and Herbs]
powdered allspice, black pepper, and salt, well rubbed together ↝ Spices, pepper, black [Spices and Herbs]
powdered allspice, black pepper, and salt, well rubbed together ↝ Salt, table, iodized [Spices and Herbs]
equal quantities of cold vinegar and water ↝ Vinegar [Mustard and other condiments]
equal quantities of cold vinegar and water ↝ Water, tap [Tap water]
strong white paper doubled ↝ Rice paper [Crackers, excludes saltines]

Instructions (8)

Cut off their heads, open them, and take out the roes and clean them thoroughly.
Rub them on the inside with a little pepper and salt.
Put the roes in again.
Season them with a mixture of powdered allspice, black pepper, and salt, well rubbed together.
Lay them close in a baking-pan.
Cover them with equal quantities of cold vinegar and water.
Tie them down with strong white paper doubled.
Bake them for an hour in a slow oven.

Original Text

Mackerel baked.184-*—(No. 170.)

Cut off their heads, open them, and take out the roes and clean them thoroughly; rub them on the inside with a little pepper and salt, put the roes in again, season them (with a mixture of powdered allspice, black pepper, and salt, well rubbed together), and lay them close in a baking-pan, cover them with equal quantities of cold vinegar and water, tie them down with strong white paper doubled, and bake[185] them for an hour in a slow oven. They will keep for a fortnight.

Notes

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