t of flour and some bits of butter put on them.
Large eels should be stuffed. Herrings and sprats are to be baked in a
brown pan, with vinegar and a little spice, and tied over with paper.
These and various other articles may be baked so as to give full
satisfaction, if the oven be under judicious management.

BAKED CARP. Clean a large carp, put in a Portuguese stuffing, and sow
it up. Brush it all over with the yolk of an egg, throw on plenty of
crumbs, and drop on oiled butter to baste with. Place the carp in a deep
earthen dish, with a pint of stock, a few sliced onions, some bay
leaves, a bunch of herbs, such as basil, thyme, parsley, and both sorts
of marjoram; half a pint of port wine, and six anchovies. Cover over the
pan, and bake it an hour. Let it be done before it is wanted. Pour the
liquor from it, and keep the fish hot while you heat up the liquor with
a good piece of butter rolled in flour, a tea-spoonful of mustard, a
little cayenne, and a spoonful of soy. Serve it on the dish, garnished
with lemon and parsley, and horse-radish, and put the gravy into the
sauce tureen.

BAKED CUSTARD. Boil a pint of cream and half a pint of milk with a
little mace, cinnamon and lemon peel. When cold, mix the yolks of three
eggs, and sweeten the custard. Make the cups or paste nearly full, and
bake them ten minutes.

BAKED HERRINGS. Wash and drain, without wiping them; and when drawn,
they should not be opened. Season with allspice in fine powder, salt,
and a few whole cloves. Lay them in a pan with plenty of black pepper,
an onion, and a few bay leaves. Add half vinegar and half small beer,
enough to cover them. Put paper over the pan, and bake in a slow oven.
If it be wished to make them look red, throw a little saltpetre over
them the night before.

BAKED MILK. A very useful article may be made for weakly and consumptive
persons in the following manner. Put a gallon of milk into a jar, tie
white paper over it, and let it stand all night in the oven when baking
is over. Next morning it will be as thick as cream, and may be drank two
or three times a day.

BAKED PEARS. Those least fit to eat raw, are often the best for baking.
Do not pare them, but wipe and lay them on tin plates, and bake them in
a slow oven. When done enough to bear it, flatten them with a silver
spoon; and when done through, put them on a dish. They should be baked
three or four times, and very gently.

BAKED PIKE. Scale and open it