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Trout, Potted

Take six or eight moderate-sized fresh fish; scrape them, empty them, cut off the fins and heads, split them open, and remove the backbones. Mix three tea-spoonfuls of salt with an equal quantity of white pepper and a tea-spoonful of powdered mace, or half a nutmeg, grated. Rub a portion of this seasoning into the insides of the fish, close them, and place them in layers head to tail in a deep baking-dish, put little pieces of butter between the layers and on the top, and bake in a moderate oven. As soon as they are done enough, drain off the liquor in the pan, and lay the trout full-length in a potting-jar. When cold, cover them a quarter of an inch thick with clarified butter just beginning to stiffen, and set them in a cool place till wanted. Time to bake, about three-quarters of an hour. (See also GRILSE OR TROUT, TO POT.)