Pickled Fish

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for rubbing the fish
for pickling
main ingredient
Instructions (9)
  1. Scale, wash, and dry the fish well in a cloth.
  2. Lay them on a board.
  3. Mix black pepper, cloves, and salt together.
  4. Rub the fish all over with the mixture.
  5. Lay the fish straight in a pot.
  6. Cover the fish with vinegar.
  7. Add a few bay leaves.
  8. Tie a strong paper over the top of the pot.
  9. Bake in a moderate oven.
Original Text
SCALE, wash, and dry them well in a cloth, then lay them on a board, and take a little black pepper, a few cloves, and plenty of salt: mix them together, and rub the fish all over with it. Lay them straight in a pot, cover them over with vinegar, put in a few bay leaves, tie a strong paper over the top, and bake them in a moderate oven. They may be eat either hot or cold; and if you use the best vinegar, they will keep good for two or three months. Sprats may be done in the same manner, and either of them will furnish an occasional and pleasing relish.
Notes
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