945. - To Pot Musheooms

Choose large buttons, or those in which the inside is not yet the least brown; peel and wipe out the fur of the larger ones; and to every two quarts put half a drachm of pounded mace, two drachms of white pepper, and six or eight cloves in powder: set them over the fire, shake, and let the liquor dry up into them. Then put to them two ounces of butter, and stew them in it till they are fit for eating; pour the butter from them, and let them become cold. Pack them close into a pot, making the surface as even as possible; add some butter lukewarm, and then lay a bit of white paper over them, and pour clarified suet upon it to exclude the air.

The collaring of Meat and Fish is an excellent method of preparing it to be eaten cold, having the advantage of keeping for a long time, and being at all times ready for breakfast or luncheon.

946. - Collared Eel

Cut off the head, then split and take out the bone, but do not skin the fish; season them with mixed spices, some parsley and sweet marjoram shred very fine, and a few chopped sage leaves; sprinkle a little dry isinglass over them; roll them tightly up in a cloth, bind it well with strong tape. Boil them in good gravy with a little vinegar, according to the quantity of eels collared, a few pepper-corns, a sprig of sweet marjoram, two or three onions, four bay-leaves, a blade or two of mace, and a dozen allspice. Boil them until tender; take them up and tie them without taking out of the cloth, let them stand until cold, then glaze them. They may be sent whole to table, or cut in slices, and garnished with jelly and barberries.

As a standing dish, and only eaten cold as a relish, it ought always to be highly seasoned.

947. - To "Caveach" Fish

Bone the tail of a cod, and cut it into slices, season them with white pepper and salt, then fry them, and when cold put them into a pickle made of vinegar boiled with peppercorns, a few cloves, mace, and bay-leaves; add when cold a teacupful of sweet oil; lay the fish in a jar with slices of onion between each, and cover the whole with vinegar. Salmon may be pickled in the same manner. When served up at table put a sufficient number of pieces in the centre of the dish, and raise round it a wall of salad.

949. - An Economical Way

Take the best part of a shin of beef, of which soup has been made (for it must be stewed until very tender), and an ox-tail, also well stewed; cut them into small pieces, season them well, add a glass of wine and a glass of ketchup, and put it into a stewpan covered with a part of the liquor in which the ox-tail has been boiled; stew it for about twenty minutes, and then put it into a mould. It must' be very cold before it is turned out. This is a good way of employing the beef and heel when soup or jelly is made; a few chopped sweet herbs may be added, and hard eggs cut into slices, or pickles, such as sliced cucumbers, intermingled. The flavor may be varied in many ways.