220. To Pickle Mackerel and Herrings in the Baking pan

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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When these fish are plentiful they may be done as follows, and will be found to keep and eat admirably well:—

Cut the mackerel into three pieces, enough to fill the one-gallon pan, lay some at the bottom and season, and continue thus until full; the seasoning should be four teaspoonfuls of <