We see so many of these delicious birds now-a-days, particularly at our seaports opposite to the Continent, that we are reminded of the great gratifications of former days, when such things were not purchaseable, as to induce us to embrace the opportunity of preserving some. The trails must not be drawn, but the picking and dressing must be done effectually. Affix the bills to the thighs by skewers, the feet being brought on to the breasts, season inside rather highly with

Cayenne pepper½oz.
Table salt6oz.
Mace1oz.
Bay leaves2oz.

Place your birds in a straight-sided jar, with the best salt butter well washed, and bake slowly until done enough. Then pour off the butter, put the birds singly into pots, and next day clarify the used butter, adding more. Cover well and finish with writing paper pasted over.

POTTED TROUT.

Where the natural flavour of this delicious fish can be retained it is worth while potting them, and vice versâ. (See Note, No. 9.) From half a pound to one and a half pounds weight each fish, will be the best size for this preparation. Their freshness is insisted upon, or better to let them alone. Scale your fish, cut off the heads, tails, and fins, open them at the belly and wipe out clean, scatter good moist sugar over the inside of the fish, and bring the sides of them together again, pack them the backs downwards side by side, and let them lie till the next day. Then take

Bay leaves, in fine powder1oz.
Laurel leaves, shred1oz.
Mace, in fine powder½oz.
Nutmeg, in fine powder1oz.
White pepper, in fine powder2oz.
Table salt, in fine powder6oz.

Mix these well together and season the fish plentifully inside and out with it, lay them flat in a dish, cover with a coarse meal crust and bake them in a slow oven. Pour off the gravy while warm and let the fish remain till next day. Then cut your trout into pieces adapted to your pots, fill them, and pour clarified butter over to cover well, and if for long keeping at least an half inch thick above the fish. Next day, if all seem firm and safe, paste writing paper over and put away in a cool airy room.

POTTED EELS.

Provided the fish are fresh we shall not refuse any size for this purpose, from nine ounces to a pound each. They must be divested of their skins, heads, tails, and fins, and opened at the belly from the head down to the tail end. Clear all rubbish away, and at once wash them a minute or two in salt and water, and dry with cloths. Dust best flour over them and put them away, while you prepare a pickle of

Bay leaves, shred1½oz.
Laurel leaves1½oz.
Marjorum2oz.
Thyme1oz.