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

it over with butter, and bake it. When well done, drain it from the gravy, put it in the pots to keep; and when cold, cover with clarified butter. Thus you may do any firm fish. _Salmon to dry._ Cut the fish down, take out the inside and roe. Rub the whole with common salt, after scaling it; let it hang to drain twenty four hours. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar: rub these, when mixed well, into the Salmon, and lay it on a large dish or tray two days, then rub it well with common salt, and in twenty four hours more it will be fit to dry: but you must dry it well after draining. Either hang in a wood chimney, or in a dry place, keeping it open with two small sticks. _Lobsters to pot._ Boil them half, pick out the meat, cut into small bits: season with mace, white pepper, nutmeg, and salt: press close into a pot and cover with butter: bake half an hour: put the spawn in. When cold, take the lobster out, and with a little of the butter put it into the pots. Beat the other butter in a mortar with some of the spawn; then mix that coloured butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added, if approved. _Another way, as at Wood’s Hotel._ Take out the meat as whole as you can; split the tail and remove the gut; if the inside be not watery, add that. Season with mace, nutmeg, white pepper, salt, and a clove or two, in finest powder. Lay a little fine butter at the bottom of a pan, and the lobster smooth over it, with bayleaves between: cover it with butter and bake it gently. When done, pour the whole on the bottom of a sieve, and with a fork lay the pieces into potting pots, some of each sort with the seasoning