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Potted Bloater
From The new practical housekeeping, 1890
Serves 4
Makes excellent sandwiches.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 203. The excerpt below is the record exactly as published.
Potted Bloater, — Cut off" heads and clean as many fish as wanted, then put in oven till cooked through ; take from oven, skin and carefully separate meat from bones ; put the meat in a jar with half its weight of butter and set in cool oven to cook slowly half an hour ; then put the fish into a mortar or bowl, pour the butter over it, taking care not to let the gravy pass too, unless fish is to be eaten soon, as it will not keep so well ; pound butter and fish together with a pestle or potato masher, to a paste, add a little cayenne
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