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TO BAKE A CALF'S HEAD

Divide the calf's head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all over with them, and on that strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; also, the brains cut in pieces and dipped in thick butter, then cover the head with bits of butter, pour into the pan some white wine and water, with as much gravy, and cover it close. Let it be baked in a quick oven, and when it is served up, pour on some strong gravy, and garnish with slices of lemon, red beet root pickled, fried oysters and fried bread.

TO STUFF AND ROAST A CALF'S LIVER

Take a fresh calf's liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt. With this stuffing fill the hole in the liver, which must be larded with fat bacon, and then roasted, flouring it well, and basting with butter till it is enough. This is to be served up hot, with gravy sauce having a little wine in it.

TO BROIL CALF'S LIVER

Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted butter with chopped parsley after it is dished.

Directions for cleaning Calf's Head and Feet, for those who live in the country and butcher their own meats.

As soon as the animal is killed, have the head and feet taken off, wash them clean, sprinkle some pounded rosin all over the hairs, then dip them in boiling water, take them instantly out, the rosin will dry immediately, and they may be scraped clean with ease; the feet should be soaked in water three or four days, changing it daily; this will make them very white.

LAMB

TO ROAST THE FORE-QUARTER, &c

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.

BAKED LAMB

Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour.

FRIED LAMB

Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley.

The leg cut into steaks and the loin into chops will make a fine fricassee, or cutlets.

TO DRESS LAMB'S HEAD AND FEET

Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart, which must be boiled with the head; split the feet in two, put them with the pieces from the head and the mince, into a pint of good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled over it–garnish with crisp parsley and bits of curled bacon.

MUTTON

The saddle should always be roasted and garnished with scraped horse-radish. See general observations on roasting. Mutton is in the highest perfection from August until Christmas, when it begins to decline in goodness.

BOILED LEG OF MUTTON

Cut off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the fire in a kettle of cold water with some salt, and three or four heads of garlic, which will give it a delicately fine flavour; skin it well, and when nearly done, take it from the fire and keep it hot and closely covered, that the steam may finish it; have carrots well boiled to put in the dish under it, or turnips boiled, mashed smooth and stewed with a lump of butter and salt, lay the mutton on, and pour over it butter melted with some flour in it, and a cup full of capers with some of the vinegar; shake them together over the fire till hot before you pour it on.

ROASTED LEG

Prepare it as for boiling, be very careful in spitting it, cover it with paper and follow the directions for roasting, serve it up garnished with scraped horse-radish.

BAKED LEG OF MUTTON

Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of curry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.

STEAKS OF A LEG OF MUTTON

Cut off the flank, take out the bone, and cut it in large slices half an inch thick, sprinkle some salt and pepper, and broil it, pour over it nice melted butter with capers; a leg cut in the same way and dressed as directed for veal cutlets, is very fine. It is also excellent when salted as beef, and boiled, served up with carrots or turnips.

A shoulder of mutton is best when roasted, but may be made into cutlets or in a harrico.

TO HARRICO MUTTON

Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper on them, and broil them nicely; make a rich gravy out of the inferior parts, season it well with pepper, a little spice, and any kind of catsup you choose; when sufficiently done, strain it, and thicken it with butter and brown flour, have some carrots and turnips cut into small dice and boiled till tender, put them in the gravy, lay the chops in and stew them fifteen minutes; serve them up garnished with green pickle.

MUTTON CHOPS

Cut the rack as for the harrico, broil them, and when dished, pour over them a gravy made with two large spoonsful of boiling water, one of mushroom catsup, a small spoonful of butter and some salt, stir it till the butter is melted, and garnish with horse-radish scraped.

BOILED BREAST OF MUTTON

Separate the joints of the brisket, and saw off the sharp ends of the ribs, dredge it with flour, and boil it; serve it up covered with onions–see onion sauce.

BREAST OF MUTTON IN RAGOUT

Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.

TO GRILL A BREAST OF MUTTON

Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour caper sauce in the dish. It may also be roasted, the skin taken off and frothed nicely, serve it up with good gravy, and garnish with current jelly cut in slices.

The neck of mutton is fit only for soup, the liver is very good when broiled.

BOILED SHOULDER OF MUTTON

Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.

SHOULDER OF MUTTON WITH CELERY SAUCE

Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices, boil them tender in a little milk, just enough for gravy, add salt, and thicken it with a spoonful of butter and some white flour; boil the shoulder and pour the sauce over it.

ROASTED LOIN OF MUTTON

Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover them thickly with bread crumbs, chopped parsley, pepper and salt; wrap them up securely in paper, put them on a bird spit, and roast them; put a little brown gravy in the dish, and garnish with pickle.

PORK

TO CURE BACON

Hogs are in the highest perfection, from two and a half to four years old, and make the best bacon, when they do not weigh more than one hundred and fifty or sixty at farthest; they should be fed with corn, six weeks at least, before they are killed, and the shorter distance they are driven to market, the better will their flesh be. To secure them against the possibility of spoiling, salt them before they get cold; take out the chine or back-bone from the neck to the tail, cut the hams, shoulders and middlings; take the ribs from the shoulders and the leaf fat from the hams: have such tubs as are directed for beef, rub a large table spoonful of saltpetre on the inside of each ham, for some minutes, then rub both sides well with salt, sprinkle the bottom of the tub with salt, lay the hams with the skin downward, and put a good deal of salt between each layer; salt the shoulders and middlings in the same manner, but less saltpetre is necessary; cut the jowl or chop from the head, and rub it with salt and saltpetre. You should cut off the feet just above the knee joint; take off the ears and nose, and lay them in a large tub of cold water for souse. When the jowls have been in salt two weeks, hang them up to smoke–do so with the shoulders and middlings at the end of three weeks, and the hams at the end of four. If they remain longer in salt they will be hard. Remember to hang the hams and shoulders with the hocks down, to preserve the juices. Make a good smoke every morning, and be careful not to have a blaze; the smoke-house should stand alone, for any additional heat will spoil the meat. During the hot weather, beginning the first of April, it should be occasionally taken down, examined–rubbed with hickory ashes, and hung up again.

The generally received opinion that saltpetre hardens meat, is entirely erroneous:–it tends greatly to prevent putrefaction, but will not make it hard; neither will laying in brine five or six weeks in cold weather, have that effect, but remaining in salt too long, will certainly draw off the juices, and harden it. Bacon should be boiled in a large quantity of water, and a ham is not done sufficiently, till the bone on the under part comes off with ease. New bacon requires much longer boiling than that which is old.

TO MAKE SOUSE

Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the blood, and put them again in fresh water; soak them in this manner, changing the water frequently, and keeping it in a cool place, till the blood is drawn away; scrape and clean each piece perfectly nice, mix some meal with water, add salt to it, and boil your souse gently, until you can run a straw into the skin with ease. Do not put too much in the pot, for it will boil to pieces and spoil the appearance. The best way is to boil the feet in one pot, the ears and nose in another, and the heads in a third; these should be boiled till you can take all the bones out; let them get cold, season the insides with pepper, salt, and a little nutmeg; make it in a tight roll, sew it up close in a cloth, and press it lightly. Mix some more meal and cold water, just enough to look white; add salt, and one-fourth of vinegar; put your souse in different pots, and keep it well covered with this mixture, and closely stopped. It will be necessary to renew this liquor every two or three weeks. Let your souse get quite cold after boiling, before you put it in the liquor, and be sure to use pale coloured vinegar, or the souse will be dark. Some cooks singe the hair from the feet, etcetera, but this destroys the colour: good souse will always be white.

TO ROAST A PIG

The pig must be very fat, nicely cleaned, and not too large to lie in the dish; chop the liver fine and mix it with crumbs of bread, chopped onion and parsley, with pepper and salt, make it into a paste with butter and an egg, stuff the body well with it, and sew it up, spit it, and have a clear fire to roast it; baste with salt and water at first, then rub it frequently with a lump of lard wrapped in a piece of clean linen; this will make it much more crisp than basting it from the dripping pan. When the pig is done, take off the head, separate the face from the chop, cut both in two and take off the ears, take out the stuffing, split the pig in two parts lengthways, lay it in the dish with the head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping as will make it sufficiently liquid, put some of it under the pig, and serve the rest in a boat.

TO BARBECUE SHOTE. ¹

This is the name given in the southern states to a fat young hog, which, when the head and feet are taken off, and it is cut into four quarters, will weigh six pounds per quarter. Take a fore-quarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, two gills of red wine, and two of mushroom catsup, bake it, and thicken the gravy with batter and brown flour; it must be jointed, and the ribs cut across before it is cooked; or it cannot be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

TO ROAST A FORE-QUARTER OF SHOTE

Joint it for the convenience of carving, roast it before a brisk fire; when done, take the skin off, dredge and froth it, put a little melted butter with some caper vinegar over it, or serve it with mint sauce.

TO MAKE SHOTE CUTLETS

Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a little nice gravy with the skin and the scraps of meat left, thicken it with butter and brown flour, and season it in any way you like.

TO CORN SHOTE

Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips under it.

SHOTE'S HEAD

Take out the brains, and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet with the head; cut all the meat from the head in small pieces, mince the tongue and chop the brains small, take some of the water the head was boiled in, season it with onion, parsley and thyme, all chopped fine, add any kind of catsup–thicken it with butter and brown flour, stew the whole in it fifteen minutes, and put it in the dish: have the heart roasted to put in the middle, lay the broiled liver around, and garnish it with green pickle.

LEG OF PORK WITH PEASE PUDDING

Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a separate dish; get small delicate pease, wash them well, and tie them in a cloth, allowing a little room for swelling, boil them with the pork, then mash and season them, tie them up again and finish boiling it; take care not to break the pudding in turning it out.

STEWED CHINE

Take the neck chine, rub it well with salt, lay it in a pan, put it in a pint of water, and fill it up with sweet potatos nicely washed, but not peeled, cover it close and bake it till done; serve it up with the potatos, put a little of the gravy in the dish.

TO TOAST A HAM

Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it up.

TO STUFF A HAM

Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with parsley chopped small and some pepper, boil the ham sufficiently; do not take off the skin. It must be eaten cold.

SOUSED FEET IN RAGOUT

Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with brown flour and butter; stew the feet in it a few minutes.

TO MAKE SAUSAGES

Take the tender pieces of fresh pork, chop them exceedingly fine–chop some of the leaf fat, and put them together in the proportion of three pounds of pork to one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skins nicely prepared, fill them and hang them in a dry place. Sausages are excellent made into cakes and fried, but will not keep so well as in skins.

TO MAKE BLACK PUDDINGS

Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it with boiled rice or oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are liked, fill the skins and smoke them two or three days; they must be boiled before they are hung up, and prick them with a fork to keep them from bursting.

A SEA PIE

Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on.

TO MAKE PASTE FOR THE PIE

Pour half a pound of butter or dripping, boiling hot, into a quart of flour, add as much water as will make it a paste, work it and roll it well before you use it. It is quite a savoury paste.

BOLOGNA SAUSAGES

Take one pound of bacon–fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skins, prick and boil them an hour, and hang them to dry–grated bread or boiled rice may be added: clean the skins with salt and vinegar.

FISH

TO CURE HERRINGS

The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine left of your winter stock for beef, to the fishing place, and when the seine is hauled, to pick out the largest herrings, and throw them alive into the brine; let them remain twenty-four hours, take them out and lay them on sloping planks, that the brine may drain off; have a tight barrel, put some coarse alum salt at the bottom, then put in a layer of herrings–take care not to bruise them; sprinkle over it alum salt and some saltpetre, then fish, salt, and saltpetre, till the barrel is full; keep a board over it. Should they not make brine enough to cover them in a few weeks, you must add some, for they will be rusty if not kept under brine. The proper time to salt them is when they are quite fat: the scales will adhere closely to a lean herring, but will be loose on a fat one–the former is not fit to be eaten. Do not be sparing of salt when you put them up. When they are to be used, take a few out of brine, soak them an hour or two, scale them nicely, pull off the gills, and the only entrail they have will come with them; wash them clean and hang them up to dry. When to be broiled, take half a sheet of white paper, rub it over with butter, put the herring in, double the edges securely, and broil without burning it. The brine the herrings drink before they die, has a wonderful effect in preserving their juices: when one or two years old, they are equal to anchovies.

TO BAKE STURGEON

Get a piece of sturgeon with the skin on, the piece next to the tail, scrape it well, cut out the gristle, and boil it about twenty minutes to take out the oil; take it up, pull off the large scales, and when cold, stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, pepper and salt, put it in a Dutch oven just large enough to hold it, with a pint and a half of water, a gill of red wine, one of mushroom catsup, some salt and pepper, stew it gently till the gravy is reduced to the quantity necessary to pour over it; take up your sturgeon carefully, thicken the gravy with a spoonful of butter rubbed into a large one of brown flour;–see that it is perfectly smooth when you put it in the dish.

TO MAKE STURGEON CUTLETS

The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over them pepper and salt, dredge them with flour, and fry them a nice light brown; have ready a pint of good gravy, seasoned with catsup, wine, and a little pounded cloves, and thickened with brown flour and butter; when the cutlets are cold, put them into the gravy and stew them a few minutes; garnish the dish with nice forcemeat balls and parsley fried crisp.

STURGEON STEAKS

Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold; pour over melted butter with chopped parsley, and garnish with fried parsley.

TO BOIL STURGEON

Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt, and let it lie an hour, then put it on in cold water with some salt and a few cloves of garlic; it must be dredged with flour before it is put into the water, skim it carefully, and when dished, pour over it melted butter with chopped parsley, a large spoonful of mushroom catsup, one of lemon pickle, and one of pepper vinegar; send some of it to table in a sauce boat;–the sturgeon being a dry fish, rich sauce is necessary.

TO BAKE A SHAD

The shad is a very indifferent fish unless it be large and fat; when you get a good one, prepare it nicely, put some forcemeat inside, and lay it at full length in a pan with a pint of water, a gill of red wine, one of mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, and six cloves: stew it gently till the gravy is sufficiently reduced; there should always be a fish-slice with holes to lay the fish on, for the convenience of dishing without breaking it; when the fish is taken up, slip it carefully into the dish; thicken the gravy with butter and brown flour, and pour over it.

TO BOIL A SHAD

Get a nice fat shad, fresh from the water, that the skin may not crack in boiling, put it in cold water on a slice, in a kettle of proper length, with a wine glass of pale vinegar, salt, a little garlic, and a bundle of parsley; when it is done, drain all the water from the fish, lay it in the dish, and garnish with scraped horse-radish; have a sauce boat of nice melted butter, to mix with the different catsups, as taste shall direct.

TO ROAST A SHAD

Fill the cavity with good forcemeat, sew it up, and tie it on a board of proper size, cover it with bread crumbs, with some salt and pepper, set it before the fire to roast; when done on one side, turn it, tie it again, and when sufficiently done, pull out the thread, and serve it up with butter and parsley poured over it.

TO BROIL A SHAD

Separate one side from the back-bone, so that it will lie open without being split in two; wash it clean, dry it with a cloth, sprinkle some salt and pepper on it, and let it stand till you are ready to broil it; have the gridiron hot and well greased, broil it nicely, and pour over it melted butter.

TO BOIL ROCK FISH

The best part of the rock is the head and shoulders–clean it nicely, put it into the fish kettle with cold water and salt, boil it gently and skim it well; when done, drain off the water, lay it in the dish, and garnish with scraped horse-radish; have two boats of tatter nicely melted with chopped parsley, or for a change, you may have anchovy butter; the roe and liver should be fried and served in separate dishes. If any of the rock be left, it will make a delicious dish next day;–pick it in small pieces, put it in a stew pan with a gill of water, a good lump of butter, some salt, a large spoonful of lemon pickle, and one of pepper vinegar–shake it over the fire till perfectly hot, and serve it up. It is almost equal to stewed crab.

TO FRY PERCH

Clean the fish nicely, but do not take out the roes, dry them on a cloth, sprinkle some salt, and dredge them with flour, lay them separately on a board; when one side is dry, turn them, sprinkle salt and dredge the other side; be sure the lard boils when you put the fish in, and fry them with great care; they should be a yellowish brown when done. Send melted butter or anchovy sauce in a boat.

TO PICKLE OYSTERS

Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may be left, put them in a stew pan with water proportioned to the number of oysters, some salt, blades of mace, and whole black pepper; stew them a few minutes, then put them in a pot, and when cold, add as much pale vinegar as will give the liquor an agreeable acid.

TO MAKE A CURRY OF CATFISH

Take the white channel catfish, cut off their heads, skin and clean them, cut them in pieces four inches long, put as many as will be sufficient for a dish into a stew pan with a quart of water, two onions, and chopped parsley; let them stew gently till the water is reduced to half a pint, take the fish out and lay them on a dish, cover them to keep them hot, rub a spoonful of butter into one of flour, add a large tea-spoonful of curry powder, thicken the gravy with it, shake it over the fire a few minutes, and pour it over the fish; be careful to have the gravy smooth.

TO DRESS A COD'S HEAD AND SHOULDERS

Take out the gills and the blood from the bone, wash the head very clean, rub over it a little salt, then lay it on your fish plate; throw in the water a good handful of salt, with a glass of vinegar, then put in the fish, and let it boil gently half an hour; if it is a large one, three quarters; take it up very carefully, strip the skin nicely off, set it before a brisk fire, dredge it all over with flour, and baste it well with butter; when the froth begins to rise, throw over it some very fine white bread crumbs; you must keep basting it all the time to make it froth well; when it is a fine light brown, dish it up, and garnish it with a lemon cut in slices, scraped horse-radish, barberries, a few small fish fried and laid around it, or fried oysters–cut the roe and liver in slices, and lay over it a little of the lobster out of the sauce in lumps, and then serve it up.

TO MAKE SAUCE FOR THE COD'S HEAD

Take a lobster, if it be alive, stick a skewer in the rent of the tail, (to keep the water out,) throw a handful of salt in the water; when it boils, put in the lobster, and boil it half an hour; if it has spawn on it, pick them off, and pound them exceedingly fine in a marble mortar, and put them into half a pound of good melted butter, then take the meat out of the lobster, pull it in bits, and put it in your butter, with a meat spoonful of lemon pickle, and the same of walnut catsup, a slice of lemon, one or two slices of horse-radish, a little beaten mace, salt and cayenne to your taste; boil them one minute, then take out the horse-radish and lemon, and serve it up in your sauce boat.

N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle sauce, the same way; if there can be no shell fish got, you then may add two anchovies cut small, a spoonful of walnut liquor, a large onion stuck with cloves–strain and put it in the sauce boat.

TO DRESS A SALT COD

Steep your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fresh fish; the next day boil it; when it is enough take off the skin, pull it in fleaks into your dish, then pour egg sauce over it, or parsnips boiled and beat fine, with butter and cream; send it to the table on a water plate, for it will soon grow cold.

MATELOTE OF ANY KIND OF FIRM FISH

Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt–add red wine and water enough for gravy, set it on a quick fire and reduce it one-third, thicken with a spoonful of butter and two of flour; put it in a dish with bits of bread fried in butter, and pour the gravy over it.

CHOWDER, A SEA DISH

Take any kind of firm fish, cut it in pieces six inches long, sprinkle salt and pepper over each piece, cover the bottom of a small Dutch oven with slices of salt pork about half boiled, lay in the fish, strewing a little chopped onion between; cover with crackers that have been soaked soft in milk, pour over it two gills of white wine, and two of water; put on the top of the oven, and stew it gently about an hour; take it out carefully, and lay it in a deep dish; thicken the gravy with a little flour and a spoonful of butter, add some chopped parsley, boil it a few minutes, and pour it over the fish–serve it up hot.

TO PICKLE STURGEON

The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail. After the sturgeon is split through the back bone, take a piece with the skin on, which is essential to its appearance and goodness, cut off the gristle, scrape the skin well, wash it, and salt it–let it lie twenty-four hours, wipe off the salt, roll it, and tie it around with twine, put it on in a good deal of cold water, let it boil till you can run a straw easily into the skin, take it up, pull off the large scales, and when cold, put it in a pot, and cover it with one part vinegar, and two of salt and water; keep it closely stopped, and when served, garnish with green fennel.

TO CAVEACH FISH

Cut the fish in pieces the thickness of your hand, wash it and dry it in a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry it a nice brown; when it gets cold, put it in a pot with a little chopped onion between the layers, take as much vinegar and water as will cover it, mix with it some oil, pounded mace, and whole black pepper, pour it on, and stop the pot closely. This is a very convenient article, as it makes an excellent and ready addition to a dinner or supper. When served up, it should be garnished with green fennel, or parsley.

TO DRESS COD FISH

Boil the fish tender, pick it from the bones, take an equal quantity of Irish potatos, or parsnips boiled and chopped, and the same of onions well boiled; add a sufficiency of melted butter, some grated nutmeg, pepper, and salt, with a little brandy or wine; rub them in a mortar till well mixed; if too stiff, liquify it with cream or thickened milk, put paste in the bottom of a dish, pour in the fish, and bake it. For change, it may be baked in the form of patties.