Mackerel, Caveach Recipe ingredients

To prepare this Mackerel, Caveach Recipe, first divide large fresh fish, after being well cleansed and dried in a cloth, into 5 pieces, and rub each piece with spice, as follows: Pound an ounce of black pepper and 6 blades of mace; mix them when pounded with 2 ounces of salt, and 1/2 ounce of grated nutmeg. Use all the above spices for 6 fish, rubbing well in, that every piece may be thoroughly seasoned with spice; then fry in oil. Drain, and put the fish neatly into a jar, which fill with good vinegar, adding clarified butter or oil to exclude the air. Tie down closely. Mackerel so prepared will keep for six months. Time, ten minutes to fry.