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Caveach Fish

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 11 ingredients

  1. Nutmeg
  2. Mackerel
  3. a quart of vinegar
  4. Butter
  5. Salmon
  6. Cod
  7. Cut
  8. Cloves
  9. Salt
  10. Mace
  11. an ounce of black peppercorns
Contains FishMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Clean some large fish, either cod, salmon, or mackerel, and cut them into slices.
  2. Eub each slice well with pepper, salt, and nutmeg;
  3. and fry them in hot butter or lard till they are lightly browned.
  4. Let them get cold, then lay them in jars.
  5. Boil some spices in vinegar, allowing two finely-minced shallots, two cloves, a blade of mace, a quarter of an ounce of black peppercorns, and two bay-leaves to a quart of vinegar.
  6. Nearly fill the jars with this, when cold, and put on the top a little salad-oil.
  7. Tie them down closery.
  8. The fish will keep good for acme months.
  9. It should be prepared when the flsh is in full season, and when served, the pieces should be piled in the middle of the dish, and a salad served round them.
  10. Probable cost, cod, 6d.
  11. per pound;
  12. salmon, Is.
  13. 2d.
  14. per pound;
  15. mackerel, 4d.
  16. to 6d.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board