| Dried bay leaves | 2 | oz. |
| Green laurel leaves | 1 | oz. |
| Mace, in powder | ½ | oz. |
| Sal prunelle, in powder | ¾ | oz. |
| Genuine cayenne | ½ | oz. |
| Gum olibanum | 2 | oz. |
| Bay salt | 1½ | lb. |
| Powdered loaf sugar | ½ | lb. |
These must be all well dried, powdered, and sifted. Take now two perfectly clean unglazed stone jars, as wide at top as at bottom, with bungs cut to fit tightly. Put a bunch of the old-fashioned brimstone matches lighted into each jar, and fumigate them well, wipe them out, and beginning with a light layer of the mixture, proceed with alternate layers of fish and powders, until both are filled, minding to keep them very closely stowed as you proceed; fix in the bungs, and secure them water-tight with melted resin or pitch; put them away in a dry place for six months, turning the jars topsy-turvy every fortnight. They will be delightful, wiped dry and fried in olive oil boiling, or eaten with toast, as anchovies. If thought to be too high flavoured by some persons, put them in warm water at 120 deg. Fahr. for ten minutes prior to serving them.
SMOKED CONGER EELS.
Request your fishmonger to send in these without their skins, heads, and tails. Take a fish of from five to six pounds weight, and with a large pair of scissors or shears, cut off all the fins close to the body. Open it at the belly, from three inches below the vent up to the head part, and clean away all the garbage, and opening a membrane that covers the backbone, and hid clotted blood, which must be set free. Cut the fish into pieces eight or nine inches long, and wash well and very quickly in strong salt and water, and dry with cloths. Rub all the pieces well inside and outside with this mixture:
| Common salt or rock, pounded finely | 1 | lb. |
| Bay salt, powdered | 1 | lb. |
| Coarse sugar | 1 | lb. |
| White pepper, ground | 2 | oz. |
and lay them in a deep pan, rubbing and turning them daily for four days; then take them up, wipe them dry, stretch out the sides by splints of wood, so that the wind may get easy access to the inside surface, and hang them up in a free current of air for twenty-four hours. Next lay them on their backs, and pay them inside plentifully with
| Essence of allspice | 2 | tablespoonfuls |
| Essence of cloves | 1 | tablespoonful |
| Essence of bays | 2 | tablespoonfuls |
| Essence of cayenne | ½ | tablespoonful |
Particularly attend to the bone and the solid pieces below the vent, towards the tail, which must be cut open to the bone, and specially well paid over with the essences; repeating it three or four times. Let the pieces lie thus on their backs forty-eight hours, attended to at least twice a day, and the brushing part continued. Now wipe each piece dry, rub warmed oatmeal over every part and hang them up to dry, which fully accomplished, they must be smoked and dried three weeks, then the ragged edges pared off, and either coated with gelatine or wrapped in paper, and hidden well in malt cooms. Rich broiling steaks may be cut in two months. The fuel for smoking them should be
| Oak lops | 2 | parts |
| Peat | 1 | part |
| Beech | 2 | parts |
| Fern or turfs | 1 | part |
If boiled in the pieces as they were cured they must be put into water that boils, and when brought again to the boiling point, to be only simmered afterwards till done enough. To be eaten cold.