Potted Fish

Ingredients

• for one weighing two pounds
• a tablespoon of allspice and cloves mixed
• sufficient salt
• a little cayenne pepper
• sago

Method

1. 1

   Take out the backbone of the fish; put sufficient salt directly upon each fish; then roll in a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthen jar; cover with the best cider vinegar; cover the jar closely with a plate and over this put a covering of dough, rolled out to twice the thickness of pie crust.

2. 2

   Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight.

3. 3

   Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity.

4. 4

   Ready when cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 34. The excerpt below is the record exactly as published.

POTTED FISH. Mrs. Gridley, Evanston. Take out the backbone of the fish ; for one weighing two pounds take a tablespoon of allspice and cloves mixed ; these spices should be put into little bags of not too thick muslin ; put sufficient salt directly upon each fish ; then roll in a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago

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