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Potted Fish

A historical recipe from Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes, Representing the L, by Shute & Merchant.

A historical recipe

Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes, Representing the Latest and Most Approved Methods of Cooking, by Shute & Merchant. Project Gutenberg eBook #66316.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes, Representing the L, by Shute & Merchant. Digitised by Project Gutenberg, eBook #66316 (https://www.gutenberg.org/ebooks/66316). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Shad, mackerel, alewives, herrings, or smelts may be used in potting, the fatter they are the better.
  2. Prepare the fish as for frying, removing heads and tails but saving roes.
  3. Cut the fish into pieces one inch long and put them with the roes, in stone jars in layers, packing closely, and putting seasoning and spices between the layers.
  4. For six pounds of fish use half a cup mixed whole spices, one chopped onion (if the flavor is not objectionable,) one teaspoon celery salt, one teaspoon table salt and one dozen peppercorns.
  5. On top put one bay leaf and one blade of mace, adding vinegar enough to cover.
  6. Cover the jar tightly with paper and bake in moderate oven five or six hours.
  7. Will keep some time, if kept covered with vinegar and the jar covered closely.
  8. Very nice for lunch in hot weather.
  9. The flavor and seasoning may be varied to suit individual tastes and convenience.