It is ready for use as soon as cold.
POTTED FISH.
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.
FISH CHOWDER.
Three pounds of any sort of fresh fish may be taken; but fresh cod is
always best. Six large potatoes and two onions, with half a pound of salt
pork.
Cut the pork into dice, and fry to a light brown. Add the onions, and
brown them also. Pour the remaining fat into a large saucepan, or butter
it, as preferred. Put in a layer of potatoes, a little onion and pork, and
a layer of the fish cut in small pieces, salting and peppering each layer.
A tablespoonful of salt and one teaspoonful of pepper will be a mild
seasoning. A pinch of cayenne may be added, if liked. Barely cover with
boiling water, and boil for half an hour. In the meantime boil a pint of
milk, and, when at boiling-point, break into it three ship biscuit or half
a dozen large crackers; add a heaping tablespoonful of butter.
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