Mackerel, Caveach Recipe

Instructions

1. Caveach Recipe, Divide large fresh fish, after being well cleansed and dried in a cloth, into 5 pieces, and rub each piece with spice, as follows: Pound an ounce of black pepper and 6 blades of mace; mix them when pounded with 2 ounces of salt, and 1/2 ounce of grated nutmeg.
2. Use all the above spices for 6 fish, rubbing well in, that every piece may be thoroughly seasoned with spice; then fry in oil.
3. Drain, and put the fish neatly into a jar, which fill with good vinegar, adding clarified butter or oil to exclude the air.
4. Tie down closely.
5. Mackerel so prepared will keep for six months.
6. Time, ten minutes to fry.