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To Keep Mackerel for a Week

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. It sometimes happens that you can get a great quantity of this fish, very fresh, cheaply, and wish to use it later on.
  2. Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of made mustard.
  3. When this is boiled up put it to cool.
  4. Lay your mackerel prepared ready for eating, and sprinkle on each piece some salt, and minced thyme.
  5. It may be an hour before using.
  6. Then fry the fish, lifting each piece carefully into the hot fat.
  7. When fried lay the fish in a deep dish, and pour on each piece your vinegar liquor till all is covered.
  8. Cover over with paper such as you use for jam pots, well tied down.
  9. You can afterwards heat the fish as you require.