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,
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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.
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