_TO smoke Fish._—Having opened and cleaned the fish, place them in salt
and saltpetre, eight parts to one, and leave them over the night. Then
wipe them, and hang them in a row, by a stout wire passed through their
eyes, over a sawdust fire for about twenty-four hours.
_To salt Fish._—Having opened and cleaned the fish, place them in
strong brine for twenty hours. Drain them and place them in jars, with
layers of salt between the several layers of fish. Securely cover
the jars until the fish are wanted. Soak the fish for four hours in
lukewarm water and dry before cooking.
_To pickle Fish._—Having opened and cleaned the fish and removed their
heads, place them in a jar for twenty-four hours with layers of salt
between the several layers of fish. Drain them, and boil them for two
minutes with vinegar, onions, cloves, peppercorns, and bay leaves.
Place them in jars, pour the liquid over them, and closely fasten down
the covers.
_To pot Shrimps._—Boil some shrimps, and as soon as cold remove their
shells. Mix with them a little mace, cayenne, salt, and pepper, and
pack them tightly in the pots. Bake for about ten minutes in a slow
oven, and when cold pour over them a quarter of an inch thickness of
melted butter which is just beginning to set.