FISHES AND FISHING. 349 



Mr. Frederick Accum, the well-known scientific 

 chemist, gave the following recipe for potting lob 

 ster. Let the lobster be properly boiled, pick out 

 the meat and eggs from the shell, season with pow 

 dered mace, cloves, nutmeg, pepper, and salt, he says 

 anchovy liquor, I say, three picked anchovies to each 

 lobster, pound all together in a marble mortar, add 

 one quarter of a pound of fresh butter, mix all very 

 well, press it into pots, cover with, he says, melted 

 butter, I say, with clarified melted mutton suet, cover 

 with paper when the suet is cold, and keep in a dry 

 place, or put it into pots with a cover ; keep out the 

 air by placing a strip of gummed paper round the joint." 



Crayfish, crabs, prawns, shrimps, and bloater her 

 rings, may all be prepared in the same way ; and I 

 am told cold boiled salmon is also excellent, when 

 prepared in this manner. 



The Jews eat much fish ; but we are very little 

 acquainted with their methods of cookery. The fol 

 lowing recipe for cooking large plaice, was given to 

 me by a very superior female of that creed. 



Boil three or four large onions until they are done, 

 but not so much as to be too soft ; strain off the water 

 and slice the onions. Cut the fish into pieces, being 

 first well cleansed; put at the bottom of a stew pan a 

 little ginger in powder, pepper, salt, and hay-saffron, 

 dried and powdered ; place the fish on these, pour in 



