Potted Fish

Ingredients

• For five pounds fish
• three ounces salt
• two each of ground black pepper
• two each of cinnamon
• one of allspice
• a half ounce cloves
• butter

Method

1. 1

   Prepare fish by removing heads and bones, season with salt, pepper, spices, and pack in pots with butter.

2. 2

   Bake for six hours, then drain and pound to a paste or leave whole.

3. 3

   Cover with clarified butter for preservation.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 192. The excerpt below is the record exactly as published.

Potted FisL — Fish may be potted whole, in slices, or pounded to a paste. Smelts may be done whole. Cut off the heads, tails and fins of trout for potting, wipe, but not wash, split open and bone them. Remove only the heads from shad, herring, and mackerel, and when very large cut each fish into three or four pieces. Salmon may be potted in any sized slices. Having prepared the fish, season well witn salt, pepper, powdered bay leaves, and a little nutmeg, mace and cloves ; then pack it in pots with or without butter, ana bake as long as the size requires ; when done drain off the grease or gravy and when the fish is cold pound in a mortar to a paste and pour clarified butter over, or the butter may be poured on without pounding the fish ; oil or vinegar may be added to the fish before it 18 baked, afterwards poured off and fresh used to put over the fish for keeping it. After putting in the pots cover closely to exclude the air, or the butter will become rancid and the fish spoil. Some prefer to pack the fish and seasoning in layers, and for this the fol- lowing will be found an excellent recipe : For five pounds fish take three ounces salt, two each of ground black pepper and cinnamon, one of allspice, and a half ounce cloves

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