New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Mackerel, called Caveach._ Clean and divide, then cut each side in three; or, leaving them undivided, cut each fish in five or six pieces. To six large mackerel, take near an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all in finest powder; mix, and, making holes in each bit of fish, thrust the seasoning into them; rub each piece with some of it; then fry them brown in oil; let them stand till cold, then put them into a stone jar, and cover with vinegar: if to keep long, pour oil on the top. This done, they may be preserved for months. _To bake Pike._ Scale it, and open as near the throat as you can; then stuff it with the following: grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yelks of eggs; mix all, over the fire, till it thickens, then put it into the fish, sew it up. Butter should be put over in little bits: bake it. Serve sauce of gravy, butter, and anchovy. _Note._ If, in helping a pike, the back and belly be slit up, and each slice be gently drawn downwards, there will be fewer bones given. _Salmon to boil._ Clean it carefully, boil it gently, and take it out of the water as soon as done; and let the water be warm if the fish be split. Shrimp or anchovy sauce. _Salmon to pickle._ Boil as above, take the fish out and boil the liquor with bayleaves, peppercorns and salt; add vinegar when cold, and pour over the fish. _Salmon to broil._ Cut slices about an inch thick; season, and put them into papers; twist them, and broil gently. Serve in the papers. Anchovy sauce. _Salmon to pot._ Take a large piece, scale and wipe, but do not wash it; salt it very well: let it lie till the salt be melted and drained from it, then season with beaten mace, cloves, and whole peppers. Lay in a few bayleaves, put it close in a pan, and cover