To pickle or bake Mackrel, to keep all the Year

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (16)
  1. Gut the mackerel, cut off their heads, cut them open, and dry them very well with a clean cloth.
  2. Prepare a pan that they will lie neatly in.
  3. Lay a few bay-leaves at the bottom of the pan.
  4. Rub the bone with a little finely beaten bay-salt.
  5. Mix a little beaten mace, finely beaten cloves, and finely beaten black and white pepper with a little salt.
  6. Rub the mackerel inside and out with the spice mixture.
  7. Lay the mackerel in the pan, placing a few bay-leaves between each layer.
  8. Cover the mackerel with vinegar and tie down the pan tightly with brown paper.
  9. Put the pan into a slow oven and bake for a considerable time.
  10. When the mackerel are cooked, uncover the pan and let them cool.
  11. Pour away all the vinegar and add enough good vinegar to cover the mackerel.
  12. Add an onion stuck with cloves.
  13. Send the pan back to the oven and let it stand for two hours in a very slow oven.
  14. The mackerel will keep for a year.
  15. Do not put your hands into the pan to remove the mackerel; use a slice.
  16. The large bones of the mackerel can be taken out and boiled to serve as a garnish.
Original Text
To pickle or bake Mackrel, to keep all the Year. GUT them, cut off their heads, cut them open, dry them very well with a clean cloth, take a pan which they will lie cleverly in, lay a few bay-leaves at the bottom, rub the bone with a little bay-salt beat fine; take a little beaten mace, a few cloves beat fine black and white pepper, bear fine; mix a little salt, rub them inside and out with the spices, lay them in the pan, and between every lay of the mackrel put a few bay-leaves, then cover them with vinegar, tie them down close with brown paper, put them into a slow oven, they will take a good while doing; when they are enough, uncover them, let them stand till cold, then pour away all the vinegar, and put as much good vinegar as will cover them, and put in an onion stuck with cloves. Send them to the oven again, let them stand two hours in a very slow oven, and they will keep all the year; but you must not put in your hands to take out the mackrel. If you can avoid it, but take a slice to take them out with. The great bones of the mackrel take out and boiled, is a pretty little plate to fill up a corner of a table.
Notes
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