To Pot Grilse or Trout

Ingredients

• half a dozen fish
• half an ounce of Jamaica pepper
• a quarter of an ounce of cayenne
• half an inch of whole ginger
• four cloves
• four all-spice
• two chilies
• a dessert-spoonful of salt
• three-quarters of a pound of clarified butter

Method

1. 1

   Remove the bones from the fish, cut off the heads, tails, and fins, wash, and wipe them dry.

2. 2

   Pound the spices together and mix thoroughly.

3. 3

   Place the fish in a pie-dish, backs uppermost, sprinkle with salt, and pour on the clarified butter.

4. 4

   Cover with paper and bake in a moderate oven for nearly two hours.

5. 5

   When cold, remove the bag of spices, place the fish in a fresh jar, and pour clarified butter over them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 656. The excerpt below is the record exactly as published.

half a dozen fish ; remove the bones, cut ofiE the heads, tails, and fins, wash, and wipe them very dry. Pound in a mortar half an ounce of Jamaica pepper, a quarter of an ounce of cayenne, half an inch of whole ginger, four cloves, four all- spice, and two chilies ; mix these thoroughly. Put aU in a bag, and place it on the fish, which must be laid in a pie-dish, backs uppermost. Strew a dessert-spoonful of salt over them, and pour on them throe-quarters of a pound of clarified butter

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