Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 141

Cut the mackarel into four or five pieces; season them very high; make slits with a penknife, put in the seasoning, and fry them in oil to a good brown colour. Drain them very dry; put them into vinegar, if they are to be kept for any time; pour oil on the top.