The Still-Room. Mrs. Charles Roundell
ham or cover with raspings.
To pot Pounded Meat, Chicken, or Fish.—Cook the meat until it is very tender and easily separated from the bones. Mince it, and then pound it with a quarter of its weight of clarified butter, together with pepper and such other spices and herbs as are liked. Then fill the pots with the mixture, press it tightly, and cover with clarified butter.
FISH
TO smoke Fish.—Having opened and cleaned the fish, place them in salt and saltpetre, eight parts to one, and leave them over the night. Then wipe them, and hang them in a row, by a stout wire passed through their eyes, over a sawdust fire for about twenty-four hours.
To salt Fish.—Having opened and cleaned the fish, place them in strong brine for twenty hours. Drain them and place them in jars, with layers of salt between the several layers of fish. Securely cover the jars until the fish are wanted. Soak the fish for four hours in lukewarm water and dry before cooking.
To pickle Fish.—Having opened and cleaned the fish and removed their heads, place them in a jar for twenty-four hours with layers of salt between the several layers of fish. Drain them, and boil them for two minutes with vinegar, onions, cloves, peppercorns, and bay leaves. Place them in jars, pour the liquid over them, and closely fasten down the covers.
To pot Shrimps.—Boil some shrimps, and as soon as cold remove their shells. Mix with them a little mace, cayenne, salt, and pepper, and pack them tightly in the pots. Bake for about ten minutes in a slow oven, and when cold pour over them a quarter of an inch thickness of melted butter which is just beginning to set.
EGGS
TO preserve Eggs.—Gather them quite fresh, thoroughly clean them, and place them in a covered vessel containing a 10 per cent. solution of sodium silicate (soluble glass). Eggs thus treated keep perfectly fresh for six months, or even longer.
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