As soon as they are taken out of the fish wash them in salt and water for a minute, and dry them well with cloths. Smear the inside of an earthenware jar with sweet lard, put in the roes, tie leather over and subject them to the action of a water bath for three hours, then let them cool and divide them, pick out all the films and specks, and mix the following with the mass according to your taste:
| Mace, in finest powder | ¼ | oz. |
| Nutmeg, in finest powder | ½ | oz. |
| Bay leaf, in finest powder | ½ | oz. |
| Table salt, in finest powder | 4 | oz. |
| Cayenne pepper, in finest powder | ¼ | oz. |
Dry small white jars and pots and fill them to within three quarters of an inch of the top with the fish, press closely down, set the jars near the door of an oven for twenty minutes, and when cold fill up with olive oil, which replenish the next day, and then tie bladder closely over. Keep in a cool dry room.
ESSENCE OF LOBSTERS.
Boil six pounds of live lobsters thus: Throw them into salt and water and with a brush clean them well, tie up the tails, and pop them into a pan of boiling water, in which a good handful of salt and half an ounce of saltpetre have been dissolved; then set them to cool, take out all the meat and coral, which, when it has been cleared of the skins, chop up into dice, and set it on the fire in a clean pan, with a pound and a half of bay salt and two quarts of water, and let it simmer twenty minutes. Then take out the fish, pound it in a mortar with half an ounce of cayenne pepper and the same quantity of finely powdered mace, bring it to a nice paste with some of the water last used, and put it again into the pan with the remainder of the water and let it simmer half an hour. When cold, or nearly so, fill your clean glass jars with it, cork them well and seal them.
ESSENCE OF SHRIMPS.
Put a gallon of live shrimps into a pan of three quarts of boiling water, in which a pound and half of bay salt or rock salt has been dissolved, skim them well and boil them ten minutes, strain off the water through a sieve, and while the shrimps are warm pull off the heads, which with unsound ones put aside. Boil one pound of bay salt with two quarts of water ten minutes, skimming it well, and set it by to get cold. Pound the shrimps in a mortar with their skins to a paste, using a little of the last water, and when it has been well worked add the remainder of the water, boiled and strained, with this mixture:
| Red sanders, in powder | 1 | oz. |
| Cayenne pepper | ½ | oz. |
| Mace, bruised | ½ | oz. |
| Bay leaf, shred | ¾ | oz. |
| Two anchovies, shred | ||
Pass the pulp through a sieve, and, when cold, bottle it, corking and sealing securely.
ESSENCE OF ANCHOVIES.