How To Pot Tench, Carp, Trout, And Salmon

Take a piece or pieces of any of these fish, of a proper size to lay in the pot, and when they are well cleaned and dry, season them with black pepper, Jamaica pepper, mace, and cloves beaten to a fine powder, and mixt with salt: they must be seasoned slightly first; then pour clarified butter over them, and bake them well; afterwards take them out, and lay them on a coarse cloth to drain : this done, season them well, lay them in the pot, and pour the butter over them, after it has been clarified afresh, by laying it before the fire.

How To Pot A Lobster

Take a large lobster just boiled, and full of meat; break the claws, cut the tail, and take out the gut; pick the meat out of the body, and put it all together in a mortar; then beat it till it is fine, and season with nutmeg, mace, and pepper beaten to powder, and mixt with salt: beat them together again with a bit of butter as big as a walnut; when it is reduced to a paste, put it hard down in a pot, and cover it with clarified butter.

How To Pot Cheshire-Cheese

Put three pounds of good Cheshire-cheese into a mortar, with half a pound of fine fresh butter: beat them together, and while they are pounding, add by little and little a quarter of a pint of rich canary, with half an ounce of mace made into a fine powder: when they are all intimately blended together, press the mixture down close in a pot, cover it with clarified butter, and keep it in a cool place.