caveach

Updated: July 25, 2026

Fry them brown in oil, and when cold put them into a stone jar, and cover them with vinegar. Thus prepared, they will keep for months; and if to be kept longer, pour oil on the top. Mackarel preserved this way are called Caveach.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families