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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES SUITABLE FOR ANY TYPE OF FISH:

  ANY FISH
  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

POTTED FISH.
(Mrs. Lincoln's Boston Cook Book, 1884)


Three shad
or six small mackerel, uncooked; one third of a cup of salt with half a saltspoonful of cayenne pepper mixed with it, and half a cup of whole spices, — cloves, peppercorns, and allspice mixed in about equal proportions.   Vinegar to cover.

Clean, remove the skin, split in halves, cut each half into three pieces, and remove all the larger bones. Pack the fish in layers in a small stone jar. (Earthenware must not be used on account of the vinegar.)

Sprinkle the salt and spices over each layer. Add one onion sliced thin, if you do not dislike the flavor. Add vinegar enough to completely cover the fish.

Tie a thick paper over the top, or tie a cloth over and cover with a crust of dough to keep in all the steam.

Bake in a very moderate oven five or six hours. Remove the dough-crust, and when cooled cover, and keep in a cool place.

This will keep some time, if the fish be kept under the vinegar; the bones will be dissolved, and it makes an excellent relish for lunch or tea.

 

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