$30 be Art of Cookery , 
little bay-falt beat fine, take a little beaten mace, a few cloves 
beat fine, black and white pepper beat fine; mix a little fait, 
jrub them infide and out with the fpice, lay them in a pan, and 
between every lay of the mackrel put a few bay-leaves; then co* 
ver them with vinegar, tie them down clofe with brown paper, 
put them into a flow oven : they will take a good while doing; 
when they are enough, uncover them, let them ftand till cold ; 
then pour away all that vinegar, and put as much good vinegar 
as will cover them, and put in an onion ftuck with cloves. Send 
them to the oven again, let them ftand two hours in a very flow 
oven, and they will keep all the year; but you muft not put in 
your hands to take out the mackrel, if you can avoid it, but take 
a flice to take them out with. The great bones of the mackrel 
taken out and broiled, is a pretty little plate to fill up the corner 
of a table, 
‘to foufe mackrel. 
YOU muft wafh them clean, gut them, and boil them in fait 
and water till they are enough ; take them out, lay them in a 
clean pan, cover them with the liquor, add a little vinegar; and 
when you fend them to table, lay fennel over them. 
2 ^o pot a lobfter. 
TAKE a live lobfter, boil it in fait and water, and peg it that 
no water gets in ; when it is cold, pick out all the flefh and 
body, take out the gut, beat it fine in a mortar, and feafon it 
with beaten mace, grated nutmeg, pepper, and fait. Mix all to¬ 
gether, melt a little piece of butter as big as a large walnut, and 
mix it with the lobfter as you are beating it; when it is beat to 
a pafte, put it into your potting-pot, and put it down as clofe^and 
hard as you can ; then let fome frefti butter in a deep broad pan 
before the fire, and when it is all melted, take off the feum at 
the top, if any, and pour the clear butter over the meat as thick 
as a crown-piece. The whey and churn-milk will fettle at the 
bottom of the pan ; but take great care none of that goes in, and 
always let your butter be very good, or you will fpoil all ; or only 
put the meat whole, with the body mixed among it, laying them 
as clofe together as you can, and pour the butter over them® 
You muft be fure to let the lobfter be well boiled. A middling 
pne will tajee half ap hour boiling® 
