Recipe or source entry
Soused Mackerel
These are pickled whole; they should be drawn and wiped, and treated in all other respects as recommended for salmon.
Herrings, pilchards, or sprats are prepared in the same manner.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/soused-mackerel.html- Legacy revision
8531e8373e9b- Source checksum
b106b6b8370fcffc9cbc83dcbe280bea90c19e4cc994fa2c74d132cb311be54f- Legacy text checksum
1b87de4dd1aa300abf790a2d983594489f9203bc03e9bf8c84a5395c412b97ca
Cite this page
Soused Mackerel. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/soused-mackerel.html