Soused Mackerel

When mackerel are to be bought at six for a shilling, this kind of fish

forms a cheap dinner. On such occasions, the mackerel must be placed

heads and tails in an earthen dish or pan, seasoned with chopped onions,

black pepper, a pinch of allspice, and salt; add sufficient vinegar and

water in equal proportions to cover the fish. Bake in your own oven, if

you possess one, or send them to the baker's.

Note.--Herrings, sprats, or any other cheap fish, are soused in the

same manner.