To pickle Mackrel, call’d Caveach

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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, and 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 Hand 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.