Potted Fish
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 8 ingredients
Contains
FishSulphites
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- Fresh herring or mackerel or shad may be used.
- Skin the fish, and cut in small pieces, packing them in a small stone jar.
- Just cover with vinegar.
- For six pounds of fish allow one tablespoonful of salt, and a dozen each of whole allspice, cloves, and pepper-corns.
- Tie a thick paper over the top of the cover, and bake five hours.
- The vinegar dissolves the bones perfectly, and the fish is an excellent relish at supper.
Plating
Cookware for this recipe
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Chef's knife