This is an elegant preparation of the smaller fish, the large ones
being chosen for the dinner table. Cut open the fish at the belly,
and wipe them well out with damp cloths, lay in a light coat of the
following seasoning, the roes being replaced, and put them in layers
with the mixture alternately, in a deep jar wide at the top:
Saltpetre, in powder ½ oz.
Bay salt, in powder 9 oz.
Mace, in powder ½ oz.
Cloves, in powder 1 oz.
Black pepper, in powder 1 oz.
Cochineal, in powder ¾ oz.
These must have been well mixed. Press the fish well down in the jar,
and boiling sufficient of the best pickling vinegar with bay leaves,
and four or five laurel leaves, pour it upon the fish when cold, and
tie leather over the jar. They will require three months at least to
become mellow, and are much improved by keeping twice that length of
time.