For ten pounds of eels:
| Bay salt or rock | 1½ | lb. |
| Coarse sugar | ½ | lb. |
| Porter | ½ | pint |
| Beer | ½ | pint |
Lay your fish in a deep dish, previously cut into pieces three inches long, or less, according to shape of your pots; with alternate layers of seasoning, cover all close down and let lie twenty-four hours, and if thick somewhat longer. When all are pickled, wash them through salt and water, dry with cloths, and dusting them with flour, fry them in boiling olive oil a nice brown colour, and put them as done to drain and get cold. Next day lay a pinch of crushed or shred chillies inside each piece of fish, and lay them into white pots, cover well with best butter clarified, and all over the tops thickly. Replenish next day if any has been absorbed, and make all safe with bladder. These will be much liked with wine.
POTTED SHRIMPS.
Whether you are about to pot a large or a small quantity of shrimps, and wish them to be “got up” in good style, and calculated to keep well, I must desire you to boil your own fish at home. This done, get them picked quickly as possible, then examine well that no skins or filaments remain, spread them out in clean dishes, and evaporate the moisture by a cool oven and attention, and will be only just accomplished when no two fish are found sticking together. Season them according to your own taste with this mixture:
| Mace, in finest powder | ½ | oz. |
| Cloves, in finest powder | 1 | oz. |
| Table salt, in finest powder | 1 | lb. |
| Sifted loaf sugar | 6 | oz. |
| White pepper | 2 | oz. |
All these must have been well dried, mixed, and sifted finely. Your pots must be particularly clean and dry, and the sooner they are filled with the fish the better. Press down the fish in the pots and dry them in a cool oven, but not to brown them. Set them aside to get cold, not damp, and cover well with best butter nicely clarified, and paste writing paper over the tops of the pots.
POTTED BEEF, AS HARE.
Get half a dozen pounds of fine beef skirts, hang them up in dry air for a week, or in hard weather for ten days, then beat them well with a paste pin, take off the skin and lay them down in a deep earthen pot, without cutting, and rub them well on both sides with
| Jamaica pepper | 1 | oz. |
| Eschalots, minced | ½ | oz. |
| Thyme, in powder | 1 | oz. |
| Marjorum, in powder | 1 | oz. |
| Coarse sugar | 1 | lb. |
| Bay salt | 1 | lb. |