Appendix to the Art of Cookery. < 381 
and are only eatable by the ingredients that make them fo, and 
the art of cookery; they (hould be firft beat with a fledge ham¬ 
mer on an iron anvil, or on a very folid fmooth oaken block ; 
and when reduced almoft to atoms, the (kin and bones taken 
away, and the remainder of the fi(h fteeped in milk and warm 
water until very (oft; then drained out, and put into a foop- 
difh with new milk, powdered cinnamon, mace, and nutmeg ; 
the chief part cinnamon, a pafte round the edge of the difh, and 
put in a temperate oven to fimmer for about an hour, and then 
ferved up in the place of pudding. 
N. B. The Italians eat the (kin boiled, either hot or cold, 
and moft ufually with oil and vinegar, preferring the (kin to the 
body of the fifli. 
The way of curing mackrel . 
BUY them as frefh as poffible, fplit them down the backs, 
open them flat; take out the guts, and wadi the fi(h very clean 
from the blood, hang them up by the tails to drain well ; do 
this in the cool of the evening, or in a very cool place ; drew 
fait at the bottom of the pan, fprinkle the fifli well with clean 
fait, lay them in the pan, belly to belly, and back to back; let 
them lie in the fait about twelve hours, wadi the fait clean off in 
the pickle, hang them again up by the tails half an hour to drain; 
pepper the infides moderately, and lay them to dry on inclining 
ftones facing the fun; never leaving them out when the fun is 
off, nor lay them out before the fun has difperfed the dews, and 
the ftones you lay them on be dry and warm. A week’s time 
of fine weather perfe&ly cures them; when cured, hang them up 
by tails, belly to belly, in a very dry place, but not in fea coal 
fmoak, it will fpoil their flavour. 
To drefs cured mackrel . 
EITHER fry them in boiling oil, and lay them to drain, or 
broil them before, or on a very clear fire : in the laft cafe, bade 
them with oil and a feather; fauce will be very little wanting, 
as they will be very moift and mellow, if good in kind ; other- 
wife you may ufe melted butter and crimped parfley. 
Calves feet Jlewed. 
CUT a calfs foot into four pieces, put it into a fauce-pan, 
with half a pint of foft water, and a middling potatoe; (crape 
the 
