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Soused Mackerel


Mackerel fillet very lightly stewed in vinegar with herbs, spices and onion, commonly served with gooseberry sauce


Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)


When mackerel are to be bought at six for a shilling, this kind of fish forms a cheap dinner. On such occasions, the mackerel must be placed heads and tails in an earthen dish or pan, seasoned with chopped onions, black pepper, a pinch of allspice, and salt; add sufficient vinegar and water in equal proportions to cover the fish. Bake in your own oven, if you possess one, or send them to the baker's.

Note. --Herrings, sprats, or any other cheap fish, are soused in the same manner.

Original Receipt from 'Framlingham Weekly News' - Saturday 02 June 1917

SOUSED MACKEREL. Wash, gut, and dry the fish. Cut it down the back and remove the bone. Cut off the head, then roll the pieces and lay side by side in a pie-dish. Cut an onion into slices; lay them on and about the fish. Throw into the dish whole peppercorns, two or three cloves, a bay leaf, a teaspoonful of salt; then fill up the dish with vinegar. You may add a little "sweetened " water, about a wineglassful. Set the dish in a very hot oven for a quarter of an hour, then lessen the beat. This dish is very nice cold for breakfast. In cooking mackerel, they must be put into boiling water if boiled, into a hot oven if soused. Then they will not hurt.

Saturday 21 May 1859,   Dunstable Chronicle and Advertiser

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