English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

pick all the meat from the bones, lie the meat in a pot (without beating) skim all the butter from the gravy, and cover the pot well with the butter. 14. _To pot_ CHARE. Scrape and gut them, wash and dry them clean, season them with pepper, salt, mace, and nutmeg; let the two last seasonings be higher than the other; put a little butter at the bottom of the pot, then lie in the dish, and put butter at the top, three pounds of butter to four pounds of chare; when they are baked (before they are cold) pour off the gravy and butter, put two or three spoonfuls of butter into the pot you keep them in, then lie in the dish, scum the butter clean from the gravy, and put the butter over the dish, so keep it for use. 15. SALMON _en_ Maigre. Cut some slices of fresh salmon the thickness of your thumb, put them in a stew-pan with a little onion, white pepper and mace, and a bunch of sweet herbs, pour over it half a pint of white wine, half a jill of water, and four ounces of butter (to a pound and half of salmon;) cover the stew-pot close, and stew it half an hour; then take out the salmon, and place it on the dish; strain off the liquor, and have ready craw-fish, pick'd from the shell, or lobster cut in small pieces; pound the shells of the craw-fish, or the seeds of the lobster, and give it a turn in the liquor; thicken it, and serve it up hot with the craw-fish, or lobster, over the salmon. Trouts may be done the same way, only cut off their heads. 16. LOBSTER A'L'ITALIENNE. Cut the tail of the lobster in square pieces, take the meat out of the claws, bruise the red part of the lobster very fine, stir it in a pan with a little butter, put some gravy to it; strain it off while hot, then put in the lobster with a little salt; make it hot, and send