To pickle Mackerel, called Caveach

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

for the fish

six large mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]

for the seasoning

near an ounce of pepper ↝ Spices, pepper, black [Spices and Herbs]
two nutmegs ↝ Oil, nutmeg butter [Fats and Oils]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]

for covering

oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
oil on the top ↝ Oil, safflower [Fats and Oils]

Instructions (7)

Clean and divide the mackerel, then cut each side in three; or, leaving them undivided, cut each fish in five or six pieces.
Mix the pepper, nutmegs, mace, cloves, and salt into the finest powder.
Making holes in each bit of fish, thrust the seasoning into them; rub each piece with some of it.
Fry them brown in oil.
Let them stand till cold.
Put them into a stone jar, and cover with vinegar.
If to keep long, pour oil on the top.

Original Text

To pickle Mackerel, called Caveach.

Clean and divide, then cut each side in three; or, leaving them undivided, cut each fish in five or six pieces. To six large mackerel, take near an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all in finest powder; mix, and, making holes in each bit of fish, thrust the seasoning into them; rub each piece with some of it; then fry them brown in oil; let them stand till cold, then put them into a stone jar, and cover with vinegar: if to keep long, pour oil on the top. This done, they may be preserved for months.

Notes

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