BROWN CAVIARE.
This excellent relish may be prepared with advantage in January and February, when the codfish come to our markets full of roes. Having procured some roes and livers as soon after they are taken out of the fish as possible, tie them up separately in cloths, and put them into a pan of boiling water, in which common salt one pound, and saltpetre one ounce to the gallon, have been dissolved, and let them simmer by the fireside, the roes for four hours and the livers for two hours, and let them get cold in the water they were boiled in. When taken up, carefully remove all the skins and dark specks—coagulated blood—and pound them separately in a mortar, until of a perfectly smooth paste. Then mix them in the proportion of two and a half ounces of the liver to one and a half ounce of the roes, and work them well together on a dish—a clean board is better—with a broad knife, until not a bit of film or one dark speck can be seen. Make a mixture of
| Cinnamon, in finest powder | ¼ | oz. |
| Cloves, in finest powder | 1 | oz. |
| Mace, in finest powder | ½ | oz. |
| Cayenne pepper, in finest powder | ½ | oz. |
| Bay leaves | 1 | oz. |
Sift these, and add table salt to your taste. Lay paper shavings in the bottom of a stone jar, and upon them a piece of new calico, and then proceed to make alternate layers of leaves of bay and your fish, with one laurel leaf on each layer of the roes. Tie paper over the jar, and subject it to the heat of a water-bath in a large saucepan for three hours; then let it cool a night, and take out the contents of the jar, observing, when near the bottom to let none of the oil below the calico, mix with your fish. Now take out the leaves, mix all the fish well together, and salt, if you think it requisite, and fill clean little jars and potting pots with it; dry them a little in a slow oven, and when cold pour clarified butter over, and finish with wetted bladder, &c. &c.
WHITE CAVIARE
Is prepared from the milts of the male fish alone, and must be procured fresh as possible. Tie them up in cloths, and boil them in salt and water with saltpetre, as for brown caviare. When cold, remove the skins—which will involve much trouble—and work the mass well with the best fresh butter clarified. Subject to the water-bath with bay leaves and green laurel, and season with
| Mace | ½ | oz. |
| Cloves | 1 | oz. |
| Table salt | 4 | oz. |
| White pepper | 1 | oz. |
| Nutmeg | ½ | oz. |
which must be all in the finest powder, and sifted. When all are well incorporated, add to the mass as much of the lemon zest as will be just perceptible, and fill pots of small sizes, in which the fish must be well pressed down; put a short time in a cool oven, and when cold be covered with clarified butter or olive oil, and next day, seeing that the air is excluded, tie over with bladder; and keep in a dry, cool room. This preparation will require two or three months to get well flavoured and mellow, and has been highly extolled by a first rate authority.
CAVIS OF MACKAREL.
Take twelve nice fresh fish, open them at the belly, take out the roes, which set apart, the eyes, gills, &c., and wipe quite clean. Mix