To Keep Mackerel For A Week Recipe

A large quantity of these may be bought cheaply and kept for some weeks
by this method. Put on to warm equal quantities of vinegar and water,
what you think sufficient to cover your sprats, allowing for wastage; and
stir in for every quart of liquor a small saltspoonful of mixed spice,
four bay leaves, a shallot minced, a small bunch of bruised thyme, the
thin rind of a half lemon, salt and pepper; if you can use tarragon
vinegar so much the better. Clean the sprats, remove tails and heads, and
lay them in a deep dish. Take your liquor and pour it over the fish, tie
a large paper over all, and let them bake in a cool oven for two or three
hours; or cook them in a double saucepan; in any case do them very
slowly. Put aside to cool, and take out the fish to use as required. They
will keep good four weeks.

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