Follow the directions for preparing the fish as for potted shrimps,
until you arrive at the seasoning department, when mix
Table salt ½ lb.
Sifted loaf sugar ¼ lb.
Cayenne pepper 1 oz.
Durham mustard 1 oz.
Make four or five tablespoonfuls of olive oil boiling hot in a stewpan,
throw a handful of the shrimps at a time into it, and in less than
a minute take them out, season them well with the mixture and lay
them on dishes to cool. Continue thus to treat all the rest, and when
done fill your pots and press the fish down closely. Next day cover
with clarified butter, and afterwards the pots may be made secure
with bladder, white or coloured paper over that. Keep them in a dry
airy room. They will be much liked if taken with wine, and rectify a
vitiated palate.