PICKLED FISH—II
Cut any firm-fleshed fish into small pieces, dredge with seasoned flour, and fry brown in butter. Cover with boiling water to which half a cupful of vinegar has been added. Add a chopped onion, two tablespoonfuls of olive-oil, and a teaspoonful each of ground mace, cloves, and allspice. Simmer for an hour and serve very hot.
POTTED FISH—I
Pound cold cooked flaked fish to a paste, seasoning highly with salt, mustard, red and black pepper. Add melted butter to moisten, pack closely in small stone jars or cups and steam for half an hour. Cover with melted butter and keep in a cool place until ready to use.
POTTED FISH—II
Cut the fish into convenient pieces for serving. For every six pounds of fish allow one-fourth cupful each of salt, black pepper, and stick cinnamon, one-eighth cupful of allspice and one teaspoonful of clove. Put a layer of the fish in the bottom of an earthen pot, dredge with flour, sprinkle with spices, dot with butter, and continue until the dish is full. Fill the jar with equal parts of vinegar and water, cover tightly, and bake for five hours in a slow oven. Serve cold.
POTTED FISH—III
Clean, skin, split, bone, and cut in small pieces three shad or half a dozen small mackerel. Pack in layers in a small stone jar, sprinkling each layer with salt, cayenne, and whole spices. Cover with vinegar, close the jar tightly, and bake for five or six hours in a slow oven. Let stand for two or three days before using. All the small bones will be dissolved.
RÉCHAUFFÉ OF FISH—I
Take two cupfuls of cold cooked flaked fish and put into the chafing dish with two tablespoonfuls of butter, one cupful of crumbs, salt and pepper to season, and one egg beaten smooth with half a cupful of cream. Simmer for five or six minutes.