To pickle Mackrel, call’d Caveach

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

ſix large mackrel
one 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
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (7)

Cut your mackrel into round pieces, and divide one into five or six pieces.
Mix your salt and beaten spice together.
Make two or three holes in each piece, and thrust the seasoning into the holes with your finger.
Rub the piece all over with the seasoning.
Fry them brown in oil, and let them stand till they are cold.
Put them into vinegar, and cover them with oil.
They will keep well covered a great while, and are delicious.

Original Text

To pickle Mackrel, call’d Caveach.
CUT your mackrel into round pieces, and divide one into five
or ſix pieces: to ſix large mackrel, you may take one 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 thruſt the ſeaſoning into the holes
with your finger, rub the piece 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. They will keep
well covered a great while, and are delicious.

Notes

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