Whether you are about to pot a large or a small quantity of shrimps,
and wish them to be “got up” in good style, and calculated to keep
well, I must desire you to boil your own fish at home. This done,
get them picked quickly as possible, then examine well that no skins
or filaments remain, spread them out in clean dishes, and evaporate
the moisture by a cool oven and attention, and will be only just
accomplished when no two fish are found sticking together. Season them
according to your own taste with this mixture:
Mace, in finest powder ½ oz.
Cloves, in finest powder 1 oz.
Table salt, in finest powder 1 lb.
Sifted loaf sugar 6 oz.
White pepper 2 oz.
All these must have been well dried, mixed, and sifted finely. Your
pots must be particularly clean and dry, and the sooner they are filled
with the fish the better. Press down the fish in the pots and dry them
in a cool oven, but not to brown them. Set them aside to get cold, _not
damp_, and cover well with best butter nicely clarified, and paste
writing paper over the tops of the pots.