Ingredients
- two pounds take a tablespoon of allspice
- a tablespoon of allspice
- one weighing two pounds take a tablespoon of allspice
- 79 cover the jar closely
Directions
Mrs. Gridley, Evanston.
Take out the backbone of the fish ; for one weighing two pounds take a tablespoon of allspice and cloves mixed ; these spices should be put into little bags of not too thick muslin ; put sufficient salt directly upon each fish; then roll in a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthern jar; cover with the best cider vinegar;
yALUABLE EECIPES. 79
cover the jar closely with a plate and over this put a cov- erinej of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity. Ready when cold.
Sauces for " Fish and Meat " will follow " Meats."