It is ready for use as soon as cold.
POTTED FISH.
Fresh herring or mackerel or shad may be used.

Skin the fish, and cut in small pieces, packing them in a small stone jar.

Just cover with vinegar.
For six pounds of fish allow one tablespoonful of salt, and a dozen each of whole allspice, cloves, and pepper-corns.

Tie a thick paper over the top of the cover, and bake five hours.

The vinegar dissolves the bones perfectly, and the fish is an excellent relish at supper.
FISH CHOWDER.
Three pounds of any sort of fresh fish may be taken; but fresh cod is always best.