POTTED CHARR. 317 



with salt and water ; the fish, when sufficiently roasted, 

 is served up on the skewers, which are supposed to 

 communicate a peculiar aromatic flavour." 



RECIPE FOR POTTING CHARR AND TROUT. The fol- 

 lowing are the ingredients required, in order to pot a 

 stone weight of fish. 



3 tea-spoonsful of ground black pepper. 



3 allspice. 

 2 mace. 



1 cloves. 



1 nutmeg. 



4 cayenne. 



Keep these carefully corked up in a small phial, and 

 add, when employing them, a little salt. 



Cut open the fish and clean well with a dry cloth. 

 Remove the heads, tails, and fins, along with the back 

 bones. This done, apply the mixture, transferring 

 them, as you do so, to a baking dish. Cover well with 

 fresh butter, and place the dish in a slow oven, allowing 

 it to remain there until the bones of the fish become 

 dissolved; drain off the butter and remove the charr 

 or trout into potting dishes : press them well down and 

 pour fresh butter over them. Trout, treated in this 

 manner, ought to be red-fleshed and not exceed three- 

 quarters of a pound in weight. If well selected and in 

 good season, they will be found not a whit inferior to 

 the best charr. 



SIMPLE RECIPE FOR COOKING A WHITLING OR GOOD 

 TROUT BY THE RIVER-SIDE. Kindle a fire of dry wood. 

 Take your fish when just out of the water. Fill his 

 mouth with salt : roll him up in two or three folds of 

 an old newspaper, twisting the ends well together. 

 Immerse all in the water, until the paper has become 

 thoroughly saturated. Then lay the fish among the 



