Potted Bloater

Ingredients

• two or three bloaters
• half its weight of butter
• a little cayenne

Method

1. 1

   Cut off the heads of the bloaters and cleanse them.

2. 2

   Cook in the oven until done, then remove the skin and bones.

3. 3

   Place the meat in a jar with butter and cook slowly in a cool oven for an hour.

4. 4

   Beat the butter and fish into a paste, add cayenne, and pack into small pots, topping with melted butter or mutton suet.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 25. The excerpt below is the record exactly as published.

Potted bloater is one of the least expensive and appe- tizing of all potted meats. To make it, take two or three or more bloaters, cut off the heads and cleanse them, put them in the oven long enough to cook them through; take them out, take off the skin, and remove the meat from the bones carefully ; put the meat of the fish in a jar with half its weight of butter, leave it to sloivly cook in a cool oven for an hour, then take it out, put the fish into a mortar or strong dish, pour the batter on it care- fully, but don't let the gravy pass too, unless the fish is to be eaten very quickly, as it would prevent it keeping. Beat both butter and fish till they form a paste, add a little cayenne

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