Carveach, or pickled Mackerel

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

half a dozen fine large mackerel ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]
an ounce of beaten pepper ↝ Spices, pepper, black [Spices and Herbs]
three large nutmegs ↝ Oil, nutmeg butter [Fats and Oils]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (9)

Cut the mackerel into round pieces.
Mix the salt and beaten spice together.
Make two or three holes in each piece of mackerel.
Thrust the seasoning into the holes with your finger.
Rub the pieces all over with the seasoning.
Fry the pieces brown in oil.
Let them stand till they are cold.
Put them into vinegar.
Cover them with oil.

Original Text

Carveach, or pickled Mackerel.
Take half a dozen fine large mackerel, and cut them
into round pieces. Then take an ounce of beaten pepper,
three large nutmegs, a little mace, and a handful of salt.
Mix your salt and beaten spice together, then make two
or three holes in each piece, and with your finger thrust
the seasoning into the holes. Rub the pieces all over with
the seasoning, fry them brown in oil, and let them stand
till they are cold. Then put them into vinegar, and
cover them with oil. If well covered, they will keep
a considerable time, and are most delicious eating.

Notes

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