ternate slices of haddock and lobster in the mould, and
season to your taste. Beat up half a pint of cream or more, according to
the size of the mould, with three eggs, and pour on it: tie a cloth
over, and boil it an hour. Stew oysters to go in the dish. Garnish with
pastry.

_Herring._

The following is a Swedish dish: Take salted herring, some cold veal, an
apple, and an onion, mince them all fine, and mix them well together
with oil and vinegar.

_Lampreys, to pot._

Well cleanse your lampreys in the following manner: the intestines and
the pipe which nature has given them instead of a bone must be taken
clear away, by opening them down the belly from head to tail. They must
then be rubbed with wood-ashes, to remove the slime. Then rub with salt,
and wash them in three or four waters. Let them be quite free from water
before you proceed to season them thus:--take, according to the quantity
you intend to pot, allspice ground with an equal quantity of black
pepper, a little mace, cayenne pepper, salt, about the same quantity as
that of all the other seasoning; mix these well together, and rub your
lampreys inside and out. Put them into an earthen pan or a well-tinned
copper stewpan, with some good butter under and over, sufficient to
cover them, when dissolved. Put in with them a few bay-leaves and the
peel of a lemon. Let them bake slowly till they are quite done; then
strain off the butter, and let them lie on the back of a sieve till
nearly cold. Then place them in pots of suitable size, taking great
care to rub the seasoning well over them as you lay them in; because the
seasoning is apt to get from the fish when you drain them. Carefully
separate the butter which you have strained from the gravy; clarify it,
and, when almost cold, pour it into your pots so as to cover your fish
completely. If you have not sufficient butter for this purpose you must
clarify more, as the fish must be entirely hid from sight. They are fit
for use the next day.

Great care must be taken to put them into the pots quite free from the
gravy or moisture which they produce.

_Another way._

Skin your fish, cleanse them with salt, and wipe them dry. Beat some
black pepper, mace, and cloves; mix them with salt, and season your fish
with it. Put them in a pan; cover with clarified butter; bake them an
hour and season them well; remove the butter after they are baked; take
them out of their gravy, and lay them on a coarse cloth