Note 106 — INDEX

No. 106. Potted Fish.—Shad, mackerel, alewives, herrings, or smelts may be used in potting, the fatter they are the better. Prepare the fish as for frying, removing heads and tails but saving roes. Cut the fish into pieces one inch long and put them with the roes, in stone jars in layers, packing closely, and putting seasoning and spices between the layers. For six pounds of fish use half a cup mixed whole spices, one chopped onion (if the flavor is not objectionable,) one teaspoon celery salt, one teaspoon table salt and one dozen peppercorns. On top put one bay leaf and one blade of mace, adding vinegar enough to cover. Cover the jar tightly with paper and bake in moderate oven five or six hours. Will keep some time, if kept covered with vinegar and the jar covered closely. Very nice for lunch in hot weather. The flavor and seasoning may be varied to suit individual tastes and convenience.