Marbled Veal.
Trim all the roots and tough parts from a boiled pickled tongue, which chop and pound to a paste. Have two quarts of cold roasted or boiled veal chopped and pounded to a paste. Mix two table-spoonfuls of butter and a speck of cayenne with the tongue, and with the veal mix four table-spoonfuls of butter, one of salt, one-fourth of a teaspoonful of pepper and a speck of mace. Butter a deep earthen dish. Put a layer of the veal in it and pack down solidly; then put spoonfuls of the tongue here and there on the veal, and fill in the spaces with veal. Continue this until all the meat has been used, and pack very solidly. Cover the dish, and place it in the oven in a pan of water. Cook one hour. When cold, pour melted butter over it. Cover, and set away.
Fish.
Take any kind of cooked fish and free it of skin and bones. To each quart of fish add one table-spoonful of essence of anchovy, three of butter, two teaspoonfuls of salt, a little white pepper and a speck of cayenne. Pound the fish to a paste before adding the butter and anchovy. When all the ingredients are thoroughly mixed, pack the fish closely in little size jars. Place these in a pan of water and put in a moderate oven. Cook forty-five minutes. When cold, pour melted butter over the fish. Paste paper over the top, and set way.
Lobster.
Prepare and pot lobster the same as fish. If there is "coral" in the lobster, pound it with the meat.
Mackerel.
Nine pounds of small mackerel (about twenty-five in number), one ounce of whole cloves, one of pepper-corns, one of whole allspice, six teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and pack them in small, deep earthen or stone pots. Three will be needed for the quantities given. Divide the spice into six parts. Put each portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls of salt on the fish in each pot, and put two of the little bags of spice in each pot. Cover the fish with the vinegar; and if there should not be enough, use more. Cover the pots with old plates, and place in a moderate oven. Bake the fish four hours. Cool, and put away in the pots in which they were baked. They will keep five or six months. Where oil is liked, half a cupful can be added to each pot with the vinegar. Any kind of small fish can be potted in this manner.
Smelts.
Six dozen smelts, one pint of olive oil, three pints of vinegar, or enough to cover the smelts; three table-spoonfuls of salt. Spice the same as potted mackerel, and prepare and cook the same as mackerel. More or less oil can be used. Smelts are almost as nice as sardines.