Recipe - Potted Trout Or Herring

12 Trout
1 pound Butter
One fourth pt Wine vinegar
1 pn Mace; nutmeg, ground
; clove
Salt and pepper to taste

Scale and clean trout.

Wash with a little wine vinegar, slit them down back.

Remove backbone, sprinkle with salt, pepper inside and out.

Leave for several hours to absorb seasonings.

Place head to tail in ovenproof dish.

Dot each fish with large nut of butter, using half of amount listed above.

Cover, bake Three fourths hour in oven at 300øF (150øC) 325øF (160øC).

Remove carefully from liquid, let get cold in clean dish.

Cover completely with rest of butter heated with mace, nutmeg, clove.

Serve cold on toast or bread.

Converted by MC_Buster.

NOTES : For fish lovers these pastes provide contrasting tastes and they
may be served together to give a variety of flavours to sample. Potted
trout and potted herring will keep for some time in a cold place, providing
they are completely covered by melted butter.

Converted by MM_Buster v2.0l.