Smelts.
At that time of the year when smelts are reasonably
abundant, take a quarter of a peck of them, and wash,
clean, and gut them. Take half an ounce of pepper, the
same quantity of nutmegs, a quarter of an ounce of mace,
half an ounce of salt-petre, and a quarter of a pound of
common salt. Beat all very fine, and lay your smelts in
rows in a jar. Between every layer of smelts strew the
seasoning, with four or five bay-leaves. Then boil some
red wine, and pour over them a sufficient quantity to
cover them. Cover them with a plate, and when cold,
stop them down close, and put them by for use. A few
make a very pretty supper.