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page 13
a quick fire. When the fish is done, take the bread out, bruise it, and then
thicken the sauce; add flour and a little butter, and let it boil up. See that
your sauce is of a proper thickness. Lay your fish on the dish, and pour the
sauce over it. Serve it with sliced lemon and fried bread.
MACKEREL.
Boil, and serve with butter and fennel.
To broil them, split, and sprinkle with herbs, pepper, and salt; or stuff with
the same, crumbs, and chopped fennel.
Collared, as Eel, page 17.
Potted: clean, season, and bake them in a pan with spice, bay-leaves, and some
butter; when cold, lay them in a potting-pot, and cover with butter.
Pickled: boil them, then boil some of the liquor, a few peppers, bay leaves, and
some vinegar; when cold, pour it over them.
Pickled Mackerel, called Caveach.
Clean and divide them; then cut each side into three, or leaving them undivided,
cut each fish into five or six pieces. To six large mackerel, take near an ounce
of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all
in the finest powder; mix, and, making holes in each bit of fish, thrust the
seasoning into them, rub each piece with some of it; then fry them brown in oil;
let them stand till cold, then put them into a stone-jar, and cover with
vinegar; if to keep long, pour oil on the top. Thus done, they may be preserved
for months.
Red Mullet.
It is called the Sea-Woodcock. Clean, but leave the inside, fold in oiled paper,
and gently bake in a small dish. Make a sauce of the liquor that comes from the
fish, with a piece of butter, a little flour, a little essence of anchovy, and a
glass of sherry. Give it a boil; and serve in a boat, and the fish in the paper
cases.
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