To pot CHAR.

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (18)
  1. Cut off the fins, and cheek-part of each side of the head of your char.
  2. Rip them open, take out the guts and the blood from the back bone.
  3. Dry them well in a cloth.
  4. Lay them on a board, and throw on them a good deal of salt.
  5. Let them stand all night.
  6. Scrape the salt gently off them, and wipe them exceedingly well with a cloth.
  7. Pound mace, cloves, and nutmeg very fine.
  8. Throw a little of the pounded spices in the inside of them, and a good deal of salt and pepper on the outside.
  9. Put them close down in a deep pot, with their bellies up.
  10. Cover them with plenty of clarified butter.
  11. Set them in the oven, and let them stand for three hours.
  12. When they come out, pour what butter you can off clear.
  13. Lay a board over them, and turn them upside down, to let the gravy run from them.
  14. Scrape the salt and pepper very carefully off.
  15. Season them exceeding well both inside and out with the pounded spices, salt, and pepper.
  16. Lay them close in broad thin pots for that purpose, with the backs up.
  17. Cover them well with clarified butter.
  18. Keep them in a cool dry place.
Original Text
To pot CHAR. CUT off the fins, and cheek-part of each side of the head of your char, rip them open, take out the guts and the blood from the back bone, dry them well in a cloth, lay them on a board, and throw on them a good deal of salt, let them stand all night, then scrape it gently off them, and wipe them exceedingly well with a cloth, pound mace, cloves, and nutmeg very fine, throw a little in the inside of them, and a good deal of salt and pepper on the outside; put them close down in a deep pot, with their bellies up, with plenty of clarified butter over them, set them in the oven, and let them stand for three hours; when they come out pour what butter you can off clear, lay a board over them, and turn them upside down, to let the gravy run from them, scrape the salt and pepper very carefully off, and season them ex ceeding well both inside and out with the above seasoning, lay them close in broad thin pots for that purpose, with the backs up, then cover them well with clarified butter; keep them in a cool dry place.
Notes
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