70. Pickled Mackerel, Plain Way

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut two onions in thin slices, mix with salt and pepper and a little mixed spice or peppercorn; then have four mackerel ready, with the gills and gut removed, but not cut; put a little of the onions inside, and rub the outside with them; and then rub them with flour, put them in the dish, put in the remainder of the onions, add half a pint of vinegar and a gill of water; bake in a slow oven for one hour; use cold. They will keep a long time.