CAMELOT FANTASIES

Caveached fish

Preparation time: 6 hours
Cooking time: 10 minutes

Ingredients for 6

6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.

Ask your fishmonger to fillet the fish. Cut each fillet into 2 in. (5 cm.) squares. Mix together the salt, pepper, nutmeg, cloves and allspice. Rub each piece of fish, on both sides, with this mixture. Leave for 4 hours.

Fry the pieces of fish in a little hot oil until brown. This seals the spices into the fish. Leave to get quite cold.

Pack the fish into a clean bottling jar and cover them with vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of cooking oil over the surface of the vinegar, and seal the jar.

Store in a cool place, and leave for at least a week before eating. The fish will keep up to 6 months.