Grandma Eckberg's Recipes

Potted Mackerel

  This is an excellent recipe used by my mother for many years for pickled or potted mackerel. During the summer months, when in so many localities quantities of mackerel can be either freshly caught or inexpensively purchased, this formula will prove very helpful in keeping them for winter use.
  Take two fresh mackerel weighing when cleaned two or two and a half pounds each. Cut into pieces about six inches long, lay in a baking pan and cover with equal parts of vinegar and water. Add half a teaspoonful each of whole cloves and allspice, a teaspoonful of celery seed and three or four bay leaves. Set the pan in a slow oven and allow the fish to barely simmer for five hours. Fill sterilized jars to overflowing and seal boiling hot. The fish will keep indefinitely if the directions are followed closely.
  Mrs. Mary Thompson, Norfolk, Virginia

From a recipe pasted inside Ida's old cookbook.

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