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Char, Potted

For a seasoning take three tea-spoonfuls of black pepper and allspice mixed, two of mace, one each of cloves and nutmeg, all finely ground. Mix and keep well corked up, and when used add a little salt. This is enough for fourteen pounds of fish. Cut open the fish; clean well with a dry cloth, but do not wash. Remove the heads, tails, fins, and backbone, then rub the spices well into the fish. Put with the spices into a baking dish; cover well with fresh butter, and place the dish in a slow oven, to remain until the bones are dissolved, which will take about five hours. Drain off the butter, and put the fish into earthenware pots; press it down firmly, and pour a thin layer of fresh butter over the top. Other fish, such as trout, eels, sprats, shrimps, and prawns, may be done in the same way. Cost uncertain.