Perch, Potted
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for 10 to 12 persons.
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 1146. The excerpt below is the record exactly as published.
Perch, Potted. — Take ten or twelve moderate-sized perch. Empty them, take out the gills, skin them, and cut off the heads, tails, and fins. Put them into a pie-dish that will only just hold them when they are closely packed, sprinkle a Httle salt over them, and lay on them a muslin bag containing the following ingredients, which have been crushed to powder : — eight peppercorns, two chillies, four allspice, half an inch of ginger, a bay-leaf, and a laurel- leaf. Put ten ounces of fresh butter, cut into shoes, upon the fish, cover it closely, and bake in a gentle oven. When done, lift out the bag, and keep the fish in a cool place until wanted. Serve cold. Time to bake, two hours. Pro- bable cost uncertain, perch being seldom offered for sale. Sufficient for ten or twelve pers
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