TAKE six fresh-cured bloaters, immerse them in scalding water, and remove the skins; wipe them dry, take out the bones, and put the fillets of the herrings into a stewpan with half a pound of clarified fresh butter, a blade of mace, and enough cayenne to season them; set this on a slow fire to simmer for about ten minutes, then tho-roughly pound the whole well together in a mortar, and rub it through a sieve. Put this preparation into pots, run a little clarified butter over the surface, and keep them in a cool place for use.
Note.—Smoked, or kippered salmon, or Finnan haddocks may be potted in the same way as the foregoing. By submitting any of the above-described potted shell-fish, &c., to the action of steam, a suffi-cient time for the meat to be thoroughly penetrated by the heat, they may keep good for months. Much will, however, depend on the freshness of the butter used in this preparation; should it become rancid, as frequently happens after keeping for a few weeks, it will, of course, considerably impair the flavour of the potted fish.