mackerel.
_Mode_.--Boil the mackerel as in the recipe No. 282, and lay them in a
dish; take half the liquor they were boiled in; add as much vinegar,
peppercorns, and bay-leaves; boil for 10 minutes, and when cold, pour
over the fish.
_Time_.--1/2 hour.
_Average cost_, 1s. 6d.
MACKEREL GARUM.--This brine, so greatly esteemed by the
ancients, was manufactured from various kinds of fishes. When
mackerel was employed, a few of them were placed in a small
vase, with a large quantity of salt, which was well stirred, and
then left to settle for some hours. On the following day, this
was put into an earthen pot, which was uncovered, and placed in
a situation to get the rays of the sun. At the end of two or
three months, it was hermetically sealed, after having had added
to it a quantity of old wine, equal to one third of the mixture.
GREY MULLET.