To collar MACKREL

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. GUT and slit your mackrel down the belly,
  2. cut off the head, take out the bones, take care you don't cut it in holes,
  3. then lay it flat upon its back,
  4. season it with mace, nutmeg, pepper, and salt, and a handful of parsley shred fine, strew it over them,
  5. roll them tight, and tie them well separately in cloths,
  6. boil them gently twenty minutes in vinegar, salt and water,
  7. then take them out, put them into a pot, pour the liquor on them, or the cloth will stick to the fish,
  8. the next day take the cloth off your fish, put
Original Text
To collar MACKREL. GUT and slit your mackrel down the belly, cut off the head, take out the bones, take care you don't cut it in holes, then lay it flat upon its back, season it with mace, nutmeg, pepper, and salt, and a handful of parsley shred fine, strew it over them, roll them tight, and tie them well separately in cloths, boil them gently twenty minutes in vinegar, salt and water, then take them out, put them into a pot, pour the liquor on them, or the cloth will stick to the fish, the next day take the cloth off your fish, put
Notes
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