It sometimes happens that you can get a great quantity of this fish, very fresh, cheaply, and wish to use it later on.

Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of made mustard. When this is boiled up put it to cool. Lay your mackerel prepared ready for eating, and sprinkle on each piece some salt, and minced thyme. It may be an hour before using.

Then fry the fish, lifting each piece carefully into the hot fat. When fried lay the fish in a deep dish, and pour on each piece your vinegar liquor till all is covered.

Cover over with paper such as you use for jam pots, well tied down. You can afterwards heat the fish as you require.