Pickled Mackerel
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 12 peppercorns
- 2 bay-leaves
- 1/2 pint vinegar
- 4 mackerel
Instructions
- Boil the mackerel as in the recipe No. 282, and lay them in a dish;
- take half the liquor they were boiled in;
- add as much vinegar, peppercorns, and bay-leaves;
- boil for 10 minutes, and when cold, pour over the fish.