Potted Halibut

Ingredients

• one-half teacupful of vinegar
• one-half teacupful of bass ale
• one teaspoonful of tarragon vinegar
• one ounce of butter
• One ounce of ground cloves
• one ounce pulverized mace
• one ounce of Jamaica pepper
• one ounce of grated lemon-rind
• one-fourth ounce of cayenne
• one grated nutmeg

Method

1. 1

   Lay the fish in layers in a deep dish, putting between each layer a little of the spice and pepper and salt.

2. 2

   Press the contents well down in the dish.

3. 3

   Mix the vinegar, bass ale, and tarragon vinegar, and pour over the halibut.

4. 4

   Place the butter in small pieces over the top and bake in a moderate oven for thirty minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 16. The excerpt below is the record exactly as published.

one-half teacupful of vinegar, one-half teacupf ul of bass ale, one teaspoonfnl of tarragon vinegar, one ounce of butter. Lay the fish in layers in a deep dish, putting between each layer a little of the spice and pepper and salt, press the contents well down in the dish, then mix well together the vinegar, bass ale and tarragon vinegar and pour this composition over the halibut. Place the butter in small pieces over the top, and bake in a moderate oven, for thirty minutes. * Note. — The spice for potted meats is composed of the follow- ing ingredients thoroughly mixed. One ounce of ground cloves, one ounce pulverized mace, one ounce of Jamaica pepper, one ounce of grated lemon-rind, one-fourth ounce of cayenne, one grated nutmeg

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