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.

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.

Mackerel (Pickled, called Caveack)

Six mackerel, 1 oz, of pepper, 2 nutmegs, a little mace, 4 cloves, 1 handful of salt.

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 nearly an ounce of pepper, 2 nutmegs, a little mace, 4 cloves and a handful of salt, all in the finest powder. Mix, and, making holes in each piece 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.