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TROUT, POTTED (another way)

Take six or eight fresh trout, cut off the heads, fins, and tails, empty the fish, split open and bone them. Lay them, backs uppermost, in a dish, and press them together. Tie the following spices in muslin. Half a tea-spoonful of peppercorns, a tea-spoonful of ginger, three salt-spoonfuls of salt, two bay-leaves, two cloves, three allspice, and a pinch of cayenne. Lay this bag upon the fish, with half a pound or more of good butter broken into pieces. Cover the dish closely, and put it into a gentle oven. When the fish are done enough, lift out the bag of seasoning, and set the trout in a cool airy place till wanted. Time to bake, an hour and a half.