The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

in salt about a week, and put into a brown earthen pan with a pint of water. Cover the pan tight over with two or three thicknesses of writing paper, and give it four or five hours in a moderate oven. Brown paper should never be used with baked dishes; the pitch and tar which it contains will give the meat a smoky bad taste. Previously to baking a ham, soak it in water an hour, take it out and wipe it, and make a crust sufficient to cover it all over; and if done in a moderate oven, it will cut fuller of gravy, and be of a finer flavour, than a boiled one. Small cod-fish, haddock, and mackarel will bake well, with a dust of flour and some bits of butter put on them. Large eels should be stuffed. Herrings and sprats are to be baked in a brown pan, with vinegar and a little spice, and tied over with paper. These and various other articles may be baked so as to give full satisfaction, if the oven be under judicious management. BAKED CARP. Clean a large carp, put in a Portuguese stuffing, and sow it up. Brush it all over with the yolk of an egg, throw on plenty of crumbs, and drop on oiled butter to baste with. Place the carp in a deep earthen dish, with a pint of stock, a few sliced onions, some bay leaves, a bunch of herbs, such as basil, thyme, parsley, and both sorts of marjoram; half a pint of port wine, and six anchovies. Cover over the pan, and bake it an hour. Let it be done before it is wanted. Pour the liquor from it, and keep the fish hot while you heat up the liquor with a good piece of butter rolled in flour, a tea-spoonful of mustard, a little cayenne, and a spoonful of soy. Serve it on the dish, garnished with lemon and parsley, and horse-radish, and put the gravy into the sauce tureen. BAKED CUSTARD. Boil a pint of cream and half a pint