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43
{(No.92)} To Pott Mackerel

When the Mackerel are wash'd & drest the heads
And tails cut off, then cut off an Inch below the Fins
then boil them with a little salt & Handful of
Fennel till the fish Leaves the Bone then drain
it well from the water, & when it is near Cold,
Split them down the Middle & take out all the bones
and Season them with peper & salt, a double
Quantity of Pepper to your salt, Season them
Pretty high & lay them even & Close in an
Earthen pan not so full but there may be
room enough, for Butter to Cover them,
which must be very good, & Melted over a
Slow fire, then let the Dross settle at the
Bottom, & pour of the Clear Softly on Your
Macherel, till the fish is Cover'd, the Oven must
be heated as for Brown Bread & a pott that
Holds 12 may stand in 2 Hours, then take them
out as hot as you Can, & put them in the pot you
Intend to keep them in, & press them down as
Clos as Possible, when cold Cover them Over with
the Butter they was Bake'd in, they will keep a
Year if once in 3 or 4 Months if you scrape of
about a straws Breadth of the Butter & put them
in the Oven, to be through hot & fill them up again

{(No.93) }A Tansey

Boil 1 quart of Cream or Milk, with a little Cinnamon
a Nutmeg Quarter'd & some mace, when Cold mix
it with the Yolks of 20 Eggs & 10 whites strain it then
then put to it 4 Biskits 1/2 pound of Butter a pint of spinage
Juice & a little Tansey, sack & orange flower water

{Sugar & salt then gather it to a
body oven the fire & pour it
into your dish being well
Butter'd when it is baked turn it on
a pye plate squeeze on it and
orange grate on Sugar & Garnish}