r at the bottom of the jar, then a layer of fruit, and
so on till the jar is full. Then add three or four spoonfuls of water,
tie it down close, and put it several times into a cool oven.

POTTED DRIPPING. Boil six pounds of good beef dripping in soft water,
strain it into a pan, and let it stand to cool. Take off the hard fat,
scrape off the gravy, and repeat it several times. When the fat is cold
and hard, put it into a saucepan with six bay leaves, six cloves, half a
pound of salt, and a quarter of a pound of whole pepper. Let the fat be
entirely melted; and when it has cooled a little, strain it through a
sieve into the pot, and tie it down. Turn the pot upside down, that no
rats or mice may get at it, and it will keep a long time, and make good
puff paste, or crust for puddings.

POTTED HARE. An old hare will do well for this purpose, likewise for
soup and pie. After seasoning it, bake it with butter. When cold, take
the meat from the bones, and beat it in a mortar. If not high enough,
add salt, mace, pepper, and a piece of fresh butter melted in a spoonful
or two of gravy that came from the hare. When well mixed, put it into
small pots, and cover it with butter. The legs and back should be baked
at the bottom of the jar, to keep them moist, and the bones be put over
them.

POTTED HERRINGS. Scale, clean, and season them well. Bake them in a pan
with spice, bay leaves, and some butter. When cold, lay them in a
potting pot, and cover them over with butter. They are very fine for a
supper dish.

POTTED LOBSTERS. Half boil them, pick out the meat, cut it into small
pieces, season with mace, white pepper, nutmeg, and salt. Press it close
into a pot, and cover it with butter; bake it half an hour, and then
put in the spawn. When cold take out the lobster, and put it into pots
with a little of the butter. Beat the rest of the butter in a mortar,
with some of the spawn, mix the coloured butter with as much as will be
sufficient to cover the pots, and strain it. Cayenne may be added, if
approved.--Another way. Take out the meat as whole as possible, split
the tail, and remove the gut; and if the inside be not watery, it may be
added. Season with mace, nutmeg, white pepper, salt, and a clove or two,
in the finest powder. Lay a little fine butter at the bottom of the pan,
and the lobster smooth over it, with bay leaves between; cover it with
butter, and bake it gently. When done, pour the whole on the bottom of a