320 POTTING MIXTURE. 



possible. This done, apply the following mixture to 

 each slice of fish, and transfer them, as they are dusted 

 over with it, into a baking dish. For every stone weight 

 of fish, mix three tea-spoonfuls of ground black pepper 

 and allspice, two of ground mace, one of ground cloves 

 and nutmeg, and half a tea-spoonful of cayenne. This 

 mixture must be kept ready for use, in a well corked 

 bottle, and when wanted, add a little salt to ten and a half 

 tea-spoonfuls of it, and dust the fish well over with this. 

 The above quantity will be proper for every fourteen 

 pounds of trout. After they are all disposed in the 

 dish, cover them over with fresh sweet butter, and place 

 them in a slow oven, where they must remain until the 

 bones are dissolved. When sufficiently baked, drain 

 off the butter, and remove the fish into potting-dishes, 

 press them well down to exclude the air, and when per- 

 fectly cold, cover them over with melted tallow, poured 

 on just as it is about to congeal. Trout done in this 

 manner are most delicious, will keep good for a con- 

 siderable time, and if in high condition and pink in the 

 flesh, are little inferior to the celebrated potted char. 



If the waste incurred in cutting out the backbones 

 of the fish is objected to, they will do equally well if 

 baked whole, with only the heads, tails, and fins removed. 

 Salmon may also be potted in the same manner, after 

 being cut into suitable pieces. And I have also tried 

 pike treated after this fashion, and found it very fair 

 much better than many would suppose. 



Large trout split open and kippered like salmon, 

 form also an excellent adjunct to the breakfast-table, 



