The Way of curing Mackrel

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Get some fresh mackrel, split them down the backs, open them flat: take out the guts, and wash them very clean from the blood, hang them up by the tails to drain well; do this in the cool of the evening, or in a very cool place.
  2. Strew salt at the bottom of the pan, sprinkle the fish well with clean salt, lay them in the pan, belly to belly, and back to back; let them lie in the salt above twelve hours.
  3. Wash the salt clean off in the pickle, hang them again up by the tails half an hour to drain.
  4. Pepper the insides moderately, and lay them to dry on inclining stones facing the sun; never leaving them out when the sun is off, nor lay them out before the sun has dispersed the dews, and the sooner you lay them out to be dry and warm.
  5. A week's time of fine weather perfectly cures them; when cured, hang them up by the tails, belly to belly, in a very dry place, but not in sea-coal smoke, as it will spoil their flavour.
Original Text
The Way of curing Mackrel. GET some fresh mackrel, split them down the backs, open them flat: take out the guts, and wash them very clean from the blood, hang them up by the tails to drain well; do this in the cool of the evening, or in a very cool place; strew salt at the bottom of the pan, sprinkle the fish well with clean salt, lay them in the pan, belly to belly, and back to back; let them lie in the salt above twelve hours; wash the salt clean off in the pickle, hang them again up by the tails half an hour to drain; pepper the insides moderately, and lay them to dry on inclining stones facing the sun; never leaving them out when the sun is off, nor lay them out before the sun has dispersed the dews, and the sooner you lay them out to be dry and warm. A week's time of fine weather perfectly cures them; when cured, hang them up by the tails, belly to belly, in a very dry place, but not in sea-coal smoke, as it will spoil their flavour.
Notes
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