Fish - Caveached
- Fish
- Pepper and salt
- Flour
- Oil
- Vinegar
- Little garlic
- Mace
- Whole pepper
- Onions
Cut your fish into pieces the thickness of your hand; season it with pepper and salt; let it lie an hour; dry it well with a cloth; flour it, and then fry it a fine brown, in oil. Boil a sufficient quantity of vinegar to cover the fish, adding to it a little garlic, mace, and whole pepper, as much oil as vinegar, and salt to your liking. Mix the oil and vinegar well together, and when the fish and liquor are quite cold, slice some onions, put a layer in the bottom of a pot, then add a layer of fish, another of onions, and so on till the fish is all used; the liquor must not be put in till it is quite cold.
Submitted by Aug 24, 2009
15 min
30 min
45 min