FISHES AND FISHING. 349 



Mr. Frederick Accura, 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 J pound all together in a marble mortar, add 

 one quarter of a pound oi 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 stripof 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 



