Difference between revisions of "Alternative:Marinated Mackerel"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United Kingdom|Cuisine of the UK]] |
== Ingredients == | == Ingredients == | ||
| − | *4 or more [[ | + | *4 or more [[Fish|Mackerel]] |
| − | *2 chopped fresh [[ | + | *2 chopped fresh [[Bay Leaf|bay leaves]] |
| − | *6 [[ | + | *6 [[Clove|cloves]] |
| − | *blade of [[ | + | *blade of [[Mace|mace]] |
| − | *sprig of fresh [[ | + | *sprig of fresh [[Thyme|thyme]] |
| − | *1 chopped [[ | + | *1 chopped [[Onion|onion]] |
| − | *10 [[ | + | *10 [[Pepper|peppercorns]] |
| − | *[[ | + | *[[Salt|salt]] |
| − | *[[ | + | *[[Malt vinegar|malt vinegar]] |
''(increase all as needed for amount of fish)'' | ''(increase all as needed for amount of fish)'' | ||
Revision as of 17:41, 5 April 2012
| Cuisine of the UK
Ingredients
- 4 or more Mackerel
- 2 chopped fresh bay leaves
- 6 cloves
- blade of mace
- sprig of fresh thyme
- 1 chopped onion
- 10 peppercorns
- salt
- malt vinegar
(increase all as needed for amount of fish)
Procedure
- Clean & scale fish, place in dish large enough for fish & vinegar.
- Mix other ingredients, except vinegar, with salt to taste, & cast over fish.
- Pour over sufficient vinegar to cover well.
- Place in moderate oven for 40 to 50 minutes.
- Lift fish carefully onto serving dish, strain liquor over.
- Let cool & serve.
Notes
- from Boscastle W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965.
- First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.
