Potted Herring.—Pick the flesh from some broiled
fresh or red herring, being careful to remove all
bones and skin, and pound it with a little butter,
pepper, salt, and an atom of mace; then press it all
into a mould or jar and cover down with clarified
dripping or butter (liquefied) if intended to be kept.
Any fish is excellent potted thus, and very useful
breakfast and sandwich potted fish can be made
with canned salmon, lobster, etc. It is difficult to
give exact quantities, as you pound the fish, adding
butter and seasoning gradually till you get both
taste and consistency to your mind.