Mackarel Boiled

This fish loses its life as soon as it leaves the sea, and the fresher it is the belter. They are very tender fish, and the less you handle them the better. Wash and clean them thoroughly, put them into cold water with a handful of salt in it; be careful not to let them boil, but only simmer about ten minutes, till they are enough, which you will discover by their beginning to split at the tail; do not let them stand in the water after they are done, being so delicate that the heat of the water will break them. This fish rarely appears at table in perfection; either the mackarel is boiled too much, or the roe too little. The best way is to open a slit opposite the middle of the roe; this will allow the water access, and the roe will then be done as soon as the fish, which it is seldom otherwise; and some sagacious gourmands insist upon it they must be taken out and boiled separately.

Mackarel Soused

After boiling them as above directed, put into the liquor they were boiled in a few peppercorns, some salt, and half as much vinegar, boil up together, and when the mackarel are cold pour this over them. There must be enough of it to cover them completely. They will be good in two days, and keep so a fort night. Send them to table garnished with sprigs of fennel.

Mackarel Broiled

Clean a fine large mackarel, wipe it on a dry cloth, and cut a long slit down the back; fill it with parsley and fennel, equal quantities of each minced fine, season it with pepper and salt and a little butter, oil it on both sides, and lay it on a clean gridiron over a very clear slow fire; when it is done on one side turn it, but be careful that it does not burn; send it up with fennel sauce in a boat, or plain butter with mushroom catsup or soy in it.

Mackarel Baked

Cut off their heads, open them, and take out the roes, and clean them thoroughly, rub them on the inside with a little pepper and salt, put the roes in again, season them (with a mixture of powdered allspice, black pepper and salt, well rubbed together) on both sides, and lay them close in a bakingpan, lay a couple of bay leaves on the top, cover them with equal quantities of cold vinegar and water, tie them down with strong white paper doubled, bake them for an hour in a slow oven. They will keep for a fortnight.

Mackarel Pickled

Procure them as fresh as possible, split them open, take off the heads, and trim off all the thin part of the belly, put them into salt and water for one hour, drain and wipe your fish, and put them into jars or casks, with the following preparation. Take salt and bay salt, one pound each, saltpetre and lump sugar, two ounces each, white pepper, half an ounce, and cardamum seeds, one dram; grind and pound the spices and salt well together, put the fish into jars or casks, with a layer of the preparation at the bottom, then a layer of mackarel with the skin side downwards; so continue alternately till the cask or jar is full; press it down and cover it close. In six months they will be fine, and fit for use, and will keep for a couple of years, or more, in prime condition, and the flavour will be delicious.