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Caveach Fish
From Cassell's dictionary of cookery, 1892
Serves 4
The fish will keep for some months.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 327. The excerpt below is the record exactly as published.
Caveach Fish. — Clean some large fish, either cod, salmon, or mackerel, and cut them into slices. Rub each slice well with pepper, salt, and nutmeg ; and fry them in hot butter or lard till they are lightly browned. Let them get cold, then lay them in jars. Boil some spices in ■vinegar, allowing two finely-minced shallots, two cloves, a blade of mace, a quarter of an ounce of bkick peppercorns, and two bay-leaves to a quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.