Scale and wash them well; cut off the heads and fins, and
season them with salt, pepper and cloves; pack them neatly in
a large jar, and pour on enough cold vinegar to cover them;
Put a plate over the top of the jar, and set it in a moderately
warm oven, or on the top of a stove, in a pan of hot water, for
five or six hours; they will keep in a cool place several
weeks, and are an excellent relish.
The jar or pan should be of stone ware, or fire-proof yellow
ware.
Tags: Fish Recipes
If you enjoyed this recipe, make sure you subscribe to our recipes RSS feed!
