Cut off the heads and tails from six fresh-cured Yarmouth-bloaters; immerse them in scalding water, to remove the skins; take out the backbones, and put them in a stewpan with six ounces of clarified butter, a bit of mace, a teaspoonful of anchovy, and a pinch of cayenne; simmer all together over a slow fire for ten minutes; pound in a mortar, rub through a coarse hair sieve, and use this preparation to fill small pots, which must be covered in with clarified butter, and kept in a cool place for use.
Note.—Smoked salmon or dried haddocks, treated in the same manner as bloaters, will furnish other delicate relishes for the breakfast and tea table.