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The Art of Cookery, 
To pot falmoq. 
TAKE a piece of frefh falmon, fcale it, and wipe it dean f 
(let your piece or pieces be as big as will lie cleverly on your 
pot) feafon it with Jamaica pepper, black pepper, mace, and 
gloves beat fine, mixed with fait, a little fal-prunella, beat fine, 
and rub the bone with. Seafon with a little of the fpjce, pour 
clarified butter over it, and bake it well. Then take it out 
carefully, and lay it to drain; when cold, feafon it well, lay 
it in your pot clofe, and cover it with clarified butter, as a- 
bove. 
Thus you may do carp, tench, trout, and feyeral forfs of 
fifii, 
Another way to pot falmon . 
SCALE and clean your falmon down the back, dry it well, 
and cut it as near the (hape of your pot as you can. Take two 
nutmegs, an ounce of mace and cloves beaten, half an ounce of 
white pepper, and an ounce of fak ; then take out all the bones, 
cut oft' the jole below the fins, and cut pff the tail. Seafon the 
fcaly fide firfi, lay that at the bottom of the pot ; then rub the 
feafoning on the other fide, cover it with a difli, and let it ftand 
all night. It mu'ft be put double, and the fcaly fide, top and 
bottom ; put butter bottom and top, and cover the pot with 
fome ftiff coarfe pafte. Three hours will bake it, if a large 
fifh ; if a fmall one, two hours ; and when it conies out cf the 
pven, let it ftand half an hour ; then uncover it, and raifeit up 
at one end, that the gravy may run our, then put a trencher 
and a weight on it to prefs out the gravy. When the butter is 
cold, take it out clear fronj the gravy, add fome more to it, 
and put it in a pan before the fire; when it is melted, pour it 
over the falmon ; and when it is cold, paper it up. As to the 
feafoning of thefe things, it muft be according to your palate, 
more or lef$ ? 
N. B. Always take great care that no gravy or whey of the 
butter is left in the potting j if there i§, it will not fceeg. 
CHAP, 
