Is prepared from the milts of the male fish alone, and must be procured
fresh as possible. Tie them up in cloths, and boil them in salt and
water with saltpetre, as for brown caviare. When cold, remove the
skins――which will involve much trouble――and work the mass well with the
best fresh butter clarified. Subject to the water-bath with bay leaves
and green laurel, and season with
Mace ½ oz.
Cloves 1 oz.
Table salt 4 oz.
White pepper 1 oz.
Nutmeg ½ oz.
which must be all in the finest powder, and sifted. When all are well
incorporated, add to the mass as much of the lemon zest as will be just
perceptible, and fill pots of small sizes, in which the fish must be
well pressed down; put a short time in a cool oven, and when cold be
covered with clarified butter or olive oil, and next day, seeing that
the air is excluded, tie over with bladder; and keep in a dry, cool
room. This preparation will require two or three months to get well
flavoured and mellow, and has been highly extolled by a first rate
authority.