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Grilse or Trout, to Pot

Take half a dozen fish; remove the bones, cut off the heads, tails, and fins, wash, and wipe them very dry. Pound in a mortar half an ounce of Jamaica pepper, a quarter of an ounce of cayenne, half an inch of whole ginger, four cloves, four allspice, and two chillies; mix these thoroughly. Put all in a bag, and place it on the fish, which must be laid in a pie-dish, backs uppermost. Strew a dessert-spoonful of salt over them, and pour on them three quarters of a pound of clarified butter. Tie three or four folds of paper over the dish, and bake in a moderate oven for nearly two hours. When cold, remove the bag, put the fish into a fresh jar, and pour clarified butter over them.