Name: Potted Fresh Fish
Cuisine: American
Ingredients: 6 hours; 1 teaspoonful of cloves; 1 layer of fish; 1 thin layer of butter on; 1 tea or lunch dish

Original Recipe

After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one-eighth cupful of allspice, and one teaspoonful of cloves. Cut the fish in pieces and put into a half gallon stone baking-jar, first a layer of fish, then the spices, flour, and then spread a thin layer of butter on, and continue so until the dish is full. Fill the jar with equal parts of vinegar and water, cover with tightly fitting lid, so that the steam cannot escape; bake five hours, remove from the oven, and when it is cold it is to be cut in slices and served. This is a tea or lunch dish.

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1

After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one-eighth cupful of allspice, and one teaspoonful of cloves.
2

Cut the fish in pieces and put into a half gallon stone baking-jar, first a layer of fish, then the spices, flour, and then spread a thin layer of butter on, and continue so until the dish is full.
3

Fill the jar with equal parts of vinegar and water, cover with tightly fitting lid, so that the steam cannot escape; bake five hours, remove from the oven, and when it is cold it is to be cut in slices and served.
4

This is a tea or lunch dish.

Original Recipe

Ingredients

Instructions