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Cold Mutton may be served in the same way

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Salad oil
  2. Salt
  3. Cloves
  4. one nutmeg
  5. Vinegar
  6. Mackerel
  7. Black pepper
  8. Mace
  9. Must
Contains FishSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. A Frenchman had heard the phrase, “ I’ve got other fish to fry,” uttered by a person who was in a hurry, and did not wish to be detained.
  2. He determined to remember the phrase and its application.
  3. One day a friend invited him to go and walk, and being otherwise engaged, he thought of the above expression, and gave it thus, “Excuse me to-day, sare, I must go fry some fish." Mackerel preserved when Cheap , to keep until they are Dear.
  4. Mackerel , being at certain times very plentiful and cheap (especially to persons who live near the coast), may be preserved to make an excellent and well-flavoured dish, weeks or months after the season has passed.
  5. Having chosen fine sound fish, cleaned them perfectly, and either boiled them, or fried them lightly in oil, the fish should be divided, and the bones, heads, and skins being removed, they should then be well rubbed over with the following seasoning ;
  6. for every dozen good-sized fish, it will be requisite to use three table-spoonsful of salt, one ounce and a half of common black pepper, six or eight cloves, and a little mace, finely powdered, and as much grated nutmeg as the operator chooses — not, however, exceeding one nutmeg.
  7. Let the surface of each fish be well covered with the seasoning ;
  8. then place the fish in layers packed into a stone jar (not a glazed one), cover the whole with vinegar ;
  9. and, if it be intended to be kept long, pour salad oil or melted suet over the top.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grater