Potted Fish
From 365 tasty dishes, 1906
Keeps for several weeks if stored in a cold place.
Presented as published in 1906. 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 365 tasty dishes (1906), page 7. The excerpt below is the record exactly as published.
Potted Fish. From such cold fish as is on hand remove skin and bones, chop fine, then pound it to a paste. For each cupful of this paste allow ^ of a teaspoonful of made mustard, a dash of cayenne, i teaspoonful of salt and i table- spoonful of butter. Melt the butter and in- corporate it with the seasonings ; if quite dry add a little more butter. Pack solidly in small jars. Stand in a steamer and steam for half an hour, then press again in the jars, and when cold cover the top of each with a quarter of an inch layer of melted butter. If put away in a cold place this will keep for several weeks. 16.— Waldorf Salad. With a sharp knife cut up fine sufficient crisp, well-bleached celery to measure 2 cup- fuls. Cut fine some pared tart apples and add 26 Febmafy^ I cupful to the celery, then dress with a French dressing. Select a number of red apples of uniform size and shape, take off the tops, scoop out the centres, and cut the upper rims in points. Heap with the prepared salad and serve each apple-cup in a nest of bleached lettuce leaves. 17.— Creamed Codfish. Into a saucepan put i tablespoonful of flour and I tablespoonful of butter
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