BACK TO WILLOW TEA SET     THE STORY OF POTTED CHAR             The char is a rare freshwater fish found in the deep waters of the Lake District. A relative of the salmon, the char is descended from Arctic char which were left behind in the inland lakes after the glacial waters of the Ice Age receded 11,500 years ago. They spend most of their time in deeper waters coming close to the surface only to lay their eggs and occasionally feed. They are caught with long lines weighted by bright metal spinners made of bronze, copper or silver. Potted char has been considered a Cumbrian delicacy since the 16th Century and Charles Lamb mentions it in a letter to Samuel Taylor Coleridge in 1822. The fish has a delicate flavour and pink tinged flesh and was also served in pies with a pastry crust above and below. Commercially caught and prepared in the Lake District, the fish was cleaned, seasoned and packed into china pots, cooked with butter and sent all over the country and particularly to London. It was served on specially made dishes and eaten with toast or crusty bread.         POTTED CHAR Serves 4 4 x 175g (6oz) char fillets 7g (¼oz) Ground Mace 7g (¼oz) Ground Cloves White Pepper 2oz. (50g) butter Melted butter 1. Pre-heat oven to 180°C :: 350°F :: Gas mark 4. 2. Place the char in a buttered ovenproof dish, sprinkle with the mixed spices and pepper and dot with butter. 3. Cover with a lid or foil and bake for 30-35 minutes, basting occasionally. 4. Remove the char and drain well. Allow to cool, then remove any skin and bones. 5. Finely flake the fish, divide between 4 ramekins and press down firmly. 6. Pour over melted butter to completely cover and form a seal. 7. Chill in the refrigerator. 8. Serve with a slice of lemon and brown buttered toast or fresh bread. Salmon, trout or a combination of both may be substituted for the char.   Potted char plate with silver server by Mike Sparrow     HOME :: FINE CHINA :: GALLERY :: PRICE LIST :: ORDER :: EVENTS :: PROJECTS :: LINKS :: ARCHIVE         STOKESAY WARE 37 Sandbrook Road, Stoke Newington London N16 0SH, UK Telephone 020 7254 5242 International +44 20 7254 5242 email peter@stokesayware.com         Content, design & graphics copyright © Karen Griffiths 2006