Salt Mackerel
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Freshen the salt mackerel by soaking it in water.
Hang the mackerel for a day or two until perfectly dry.
Place the dried mackerel in a dry tin.
Set the tin in a 400°F (200°C) oven for ten minutes until cooked through.
Serve with drawn butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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