Modern cookery for private families

place for three or four hours to harden it before it is put into the potting pans. If butter be poured over, it must be only lukewarm; but the anchovies will keep well for two or three weeks without. A very small portion of rose-pink may be added to improve the colour, but unless it be sparingly used, it will impart a bitter flavour to the preparation. The quantity of butter can be increased or diminished in proportion as it is wished that the flavour of the anchovies should prevail. Anchovies pounded, 3 oz.; butter, 6 oz.; mace, third of teaspoonful; half as much cayenne; little nutmeg. LOBSTER BUTTER. (_For this see_ page 138, Chapter VI.) POTTED SHRIMPS, OR PRAWNS. (_Delicious._) Let the fish be quite freshly boiled, shell them quickly, and just before they are put into the mortar, chop them a little with a very sharp knife; pound them perfectly with a small quantity of fresh butter, mace, and cayenne. (See also page 92.) Shrimps (unshelled), 2 quarts; butter, 2 to 4 oz.; mace, 1 small saltspoonful; cayenne, 1/3 as much. POTTED MUSHROOMS. The receipt for these, which we can recommend to the reader, will be found in the next Chapter. MOULDED POTTED MEAT OR FISH. (_For the second course._) Press very closely and smoothly into a pan or mould the potted ham, or any other meat, of the present chapter, pour a thin layer of clarified butter on the top, and let it become quite cold. When wanted for table, wind round it for a moment a cloth which has been dipped into hot water, loosen the meat gently from it with a thin knife, turn it on to a dish, and glaze it lightly; lay a border of small salad round it, with or without a decoration of hard eggs, or surround it instead with clear savoury jelly cut in dice. The meat, for variety, may be equally sliced, and laid regularly round a pile of small salad. A very elegant second course dish may be made with potted lobsters in this way, the centre being