To pickle MACKREL.
WASH and gut your mackrel, then skewer
them round with their tails in their mouths,
bind them with a fillet to keep them from break
ing, boil them in salt and water about ten mi
nutes, then take them carefully out, put to the
water a pint of allegar, two or three blades of
mace, a little whole pepper, and boil it all to
gether, when cold pour it on the fish, and tie
it down close.