Mackerel.
Boiled, and served with butter and fennel.
Broiled, being split and sprinkled with herbs, pepper and salt; or stuffed with the same, crumbs and chopped fennel.
Collared, as eel above.
Potted. Clean, season, and bake them in a pan, with spice, bayleaves, 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, bayleaves, and some vinegar: when cold, pour it over them.
To pickle Mackerel, called Caveach.
Clean and divide, then cut each side in three; or, leaving them undivided, cut each fish in five or six pieces. To six large mackerel, take near an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all in finest powder; mix, and, making holes in each bit 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. This done, they may be preserved for months.
To bake Pike.
Scale it, and open as near the throat as you can; then stuff it with the following: grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yelks of eggs; mix all, over the fire, till it thickens, then put it into the fish, sew it up. Butter should be put over in little bits: bake it. Serve sauce of gravy, butter, and anchovy. Note. If, in helping a pike, the back and belly be slit up, and each slice be gently drawn downwards, there will be fewer bones given.