Home › The Principles of Cookery › Caveach Fish

Caveach Fish

Clean some large fish, either cod, salmon, or mackerel, and cut them into slices. Rub each slice well with pepper, salt, and nutmeg; and fry them in hot butter or lard till they are lightly browned. Let them get cold, then lay them in jars. Boil some spices in vinegar, allowing two finely-minced shallots, two cloves, a blade of mace, a quarter of an ounce of black peppercorns, and two bay-leaves to a quart of vinegar. Nearly fill the jars with this, when cold, and put on the top a little salad-oil. Tie them down closely. The fish will keep good for some months. It should be prepared when the fish is in full season, and when served, the pieces should be piled in the middle of the dish, and a salad served round them. Probable cost, cod, 6d. per pound; salmon, 1s. 2d. per pound; mackerel, 4d. to 6d.