Cavitched Fish

Ingredients

• To 1 dozen large perch, cleaned and wiped very dry
• seasoned well with cayenne pepper, black pepper and salt
• 1 qt. of good vinegar
• half a teacup of mixed mustard
• the same quantity of catsup
• as much salt as will make the mixture palatable

Method

1. 1

   Fry the fish seasoned with spices.

2. 2

   When cold, place in a vessel and cover with a mixture of vinegar and spices.

3. 3

   Let sit for a day or two to season.

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 8. The excerpt below is the record exactly as published.

CAVITCHED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. To 1 dozen large perch, cleaned and wiped very dry, seasoned well with cayenne pepper, black pepper and salt, and fried in sweet oil to a light brown color, add a few onions sliced and fried brown. When the fish are perfectly cold, put them in a deep vessel and strew the onions over them. Take 1 qt. of good vinegar, 2 qts. of the liquor of the boiled fish, mace, cloves, whole black pepper, a clove of garlic, cayenne pepper, half a teacup of mixed mustard, the same quantity of catsup and of sweet oil, and as much salt as will make the mixture palatable

Cook this with the app: pantry check, scaling, and the assistant.