Allspice, ground¾oz.
Coarse sugar¼lb.
Saltpetre, in powder½oz.
Bay salt4oz.

then let it lie three days, occasionally turning it, and rubbing. Then place the pieces in a wide stone jar or stewing pot, along with

Thyme1handful
Marjorum1handful
Lemon thyme½handful
Water1pint

Tie double paper over, and send it to the baker’s oven, to be baked four or five hours, then turn it out into a dish, and when cool enough, separate all the meat from the bones, and chop coarsely, and mixing the pieces of fat equally throughout the mass. Press the meat now into a dish that will about hold it, and using what part of the liquor you may require to moisten the meat, and leave a plate or dish over the meat, with weights to keep it pressed down. Next day, when it has settled into a dense mass, pour clarified butter all over it, a quarter of an inch thick. It is eaten cold, and in winter season will keep well some weeks.

POTTED SHRIMPS, DIABLE.

Follow the directions for preparing the fish as for potted shrimps, until you arrive at the seasoning department, when mix

Table salt½lb.
Sifted loaf sugar¼lb.
Cayenne pepper1oz.
Durham mustard1oz.

Make four or five tablespoonfuls of olive oil boiling hot in a stewpan, throw a handful of the shrimps at a time into it, and in less than a minute take them out, season them well with the mixture and lay them on dishes to cool. Continue thus to treat all the rest, and when done fill your pots and press the fish down closely. Next day cover with clarified butter, and afterwards the pots may be made secure with bladder, white or coloured paper over that. Keep them in a dry airy room. They will be much liked if taken with wine, and rectify a vitiated palate.

POTTED PIGEONS.

Take a couple of dozen of pigeons, which should be hung up a full week in cold weather. They must be drawn of the intestines and nicely picked of pen-feathers. Cut off the necks and pinions and lay them open at the backbones, wiped clean out and washed in salt and water, being dried quickly. Season them well with