Potted Mackerel from The Complete Book of Home Preserving by Mary Norwak
Clean the mackerel and put them into an oven-proof dish. Cover with the cider, bay leaves and finely chopped shallot. Cover with a lid or piece of foil and bake at 350°F/180°C/Gas Mark 4 for 30...
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Ingredients
- ¼ pint/125 ml dry cider
- 2 bay leaves
- 2 mackerel
- 6 oz/150 g clarified butter
- Pinch of ground nutmeg
- 1 shallot
- 2 anchovy fillets
- Pinch of ground mace
- Black pepper
- Pinch of ground ginger
- Pinch of Cayenne pepper
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