Potted Fish

Ingredients

• for one weighing two pounds
• a tablespoonful of allspice and cloves mixed
• sufficient salt
• a little cayenne pepper
• in an earthen jar
• cover the jar closely with a plate
• a covering of dough

Method

1. 1

   Remove backbone from fish, season with salt and spices in muslin bags.

2. 2

   Layer fish, spices, and sage in a jar, cover with vinegar, seal with dough, and boil in water for 3-5 hours.

3. 3

   Let cool before serving.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 33. The excerpt below is the record exactly as published.

POTTED FISH. Take out the backbone of the fish ; for one weighing two pounds take a tablespoonful 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 pep- per ; put alternate layers of fish, spice and sage in an earthen jar ; cover FISH. 61 with the best cider vinegar ; cover the jar closely with a plate, and over this put a covering of dough

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