As soon as they are taken out of the fish wash them in salt and water
for a minute, and dry them well with cloths. Smear the inside of an
earthenware jar with sweet lard, put in the roes, tie leather over and
subject them to the action of a water bath for three hours, then let
them cool and divide them, pick out all the films and specks, and mix
the following with the mass according to your taste:
Mace, in finest powder ¼ oz.
Nutmeg, in finest powder ½ oz.
Bay leaf, in finest powder ½ oz.
Table salt, in finest powder 4 oz.
Cayenne pepper, in finest powder ¼ oz.
Dry small white jars and pots and fill them to within three quarters
of an inch of the top with the fish, press closely down, set the jars
near the door of an oven for twenty minutes, and when cold fill up with
olive oil, which replenish the next day, and then tie bladder closely
over. Keep in a cool dry room.