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Perch, Potted

Take ten or twelve moderate-sized perch. Empty them, take out the gills, skin them, and cut off the heads, tails, and fins. Put the fish into a pie-dish that will only just hold them when they are closely packed, sprinkle a little salt over them, and lay on them a muslin bag containing the following ingredients, which have been crushed to powder. Eight pepper-corns, two chillies, four allspice, half an inch of ginger, a bay-leaf, and a laurel-leaf. Put ten ounces of fresh butter, cut into slices, upon the fish, cover it closely, and bake in a gentle oven. When done, lift out the bag, and keep the fish in a cool place until wanted. Serve cold. Time to bake, two hours. Probable cost, uncertain, perch being seldom offered for sale. Sufficient for ten or twelve persons.