tablespoonfuls of melted butter, half a teaspoonful of salt, a
saltspoonful of black pepper and the juice of half a lemon; let it
stand six hours, turning it occasionally; drain and dry on a napkin;
dip it in egg; roll in bread crumbs and fry, or rather boil, in very
hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of
French mustard, and by degrees, half of the marinade, to make a smooth
sauce, which serve with the fish.


POTTED FISH.

Take out the backbone of the fish; for one weighing two pounds take a
tablespoonful of allspice and cloves mixed; these spices should be put
into little bags of not too thick muslin; put sufficient salt directly
upon each fish; then roll in cloth, over which sprinkle a little
cayenne pepper; put alternate layers of fish, spice and sage in an
earthen jar; cover with the best cider vinegar; cover the jar closely
with a plate, and over this, put a covering of dough, rolled out to
twice the thickness of pie crust. Make the edges of paste, to adhere
closely to the sides of the jar, so as to make it air tight. Put the
jar into a pot of cold water and let it boil from three to five hours,
according to quantity. Ready when cold.


MAYONNAISE FISH.

Take a pound or so of cold boiled fish (halibut, rock or cod), not
chop, but cut, into pieces an inch in length. Mix in a bowl a dressing
as follows: The yolks of four boiled eggs rubbed to a smooth paste
with salad oil or butter; add to these salt, pepper, mustard, two