Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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Ingredients.
— 2 or 3 mackerel, | a pint of vinegar, water, 12 peppercorns, 2 bay-leaves, allspice, salt and pepper.
Method.
— Clean and wash the fish and take out the roes.
Place the mackerel in an earthenware baking-dish with the roes (mackerel are 1 that part of the season when the roes are not full grown), sprinkle them well with salt and pepper, add the bay-leaves, allspice, peppercorns, ;
, and about ^ of a pint of water, cover with a greased paper, ike in a cool oven for nearly i hour.
United Kingdom
