Potted Fish

Ingredients

• good fish
• a layer of sliced onion
• a liberal quantity of whole mixed spice
• good vinegar

Method

1. 1

   Clean the fish thoroughly, remove the head, tail, and skin; split the fish in two lengthwise, then cut each half into neat pieces of equal size.

2. 2

   Put into an old-fashioned stone jar a layer of sliced onion, add a layer of the raw fish, strew over it a liberal quantity of whole mixed spice and salt; add another layer of fish, and season as before, and continue this process until all the fish is used.

3. 3

   Cover the fish with good vinegar; make the jar air-tight, and put it in a pan of water, simmer half a day, and do not remove cover until it is cool.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 8. The excerpt below is the record exactly as published.

POTTED FISH. 3 1 masticate properly, and you will have no further trouble. Potted Fish. — The lunch table is the place to introduce home-made potted and pickled fish of all kinds ; and when good fish are plentiful and cheap, a jar of them should be found in every household. Clean the fish thoroughly, remove the head, tail, and skin ; split the fish in two lengthwise, then cut each half into neat pieces of equal size. Put into an old-fashioned stone jar a layer of sliced onion, add a layer of the raw fish, strew over it a liberal quantity of whole mixed spice and salt ; add another layer of fish, and season as before, and continue this process until all the fish is used. Cover the fish with good vinegar

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