Cut the mackarel into four or five pieces; season them very high; make slits with a penknife, put in the seasoning, and fry them in oil to a good brown colour. Drain them very dry; put them into vinegar, if they are to be kept for any time; pour oil on the top.
Mackarel, to pot.
Proceed in the same manner as with eels.
Mackarel, to souse.
Wash and clean your fish: take out the roes, and boil them in salt and water; when enough, take them out and lay them in the dish; pour away half the liquor they were boiled in, and add to the rest of the liquor as much vinegar as will cover them and two or three bay leaves. Let them lie three days before they are eaten.
Mackarel Pie.
Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top, and between the layers of fish, a good deal of young parsley, and instead of water a little new milk in the dish for gravy. If you like it rich, warm about a quarter of a pint of cream, which pour in the pie when baked; if not, have boiled a little gravy with the heads. It will take the same time to bake as a veal pie.
Mullet, to boil.
Let them be boiled in salt and water, and, when you think them done enough, pour part of the water from them, and put a pint of red wine, two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch of sweet herbs, and the juice of a lemon. Boil all these well together, with two or three anchovies; put in your fish; and, when they have simmered some time, put them into a dish and strain the sauce over. If you like, shrimps or oysters may be added.