DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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To Pott Fish - Mrs. Hutton Clifton Castle
Open and clean your fish well, but not wash them, rub them with a clean cloth, cut of their heads, to every 6 lb of Fish you must have one ounce of white pepper, & half an ounce of salt, rub the fish both inside and outside well with pepper and salt, 6 pound of fish will take 3 pound of Butter and half a pound of mutton suit, which take the oiliness of the fish, the quantity will take 3 hours baking, the pot must be covered close down with paper, & put a paste over that, when you take them out of the oven, you pour the gravey & butter gently from them into a pot, when the fish has stood a while to sadden, you must lay them whole upon a sieve, then take 3 pennyworth of beaten mace and a little cayenne pepper, and through it in upon every layer of fish, put a little in the bottom of your pot, & put your fish your fish very close down, if you would have them well, you must put them into the oven to dry up the gravey, & let them be quite cold, before you butter them down which must be with the Butter they Baked in, clear from the gravey; it is the best way to bone the fish, as they will not dissolve - 
To Pot Trout or Chare, Mrs. Bootys way very good
First catch your fish, then correct them, clean, wash, & wipe them dry cut off their Heads & Tails, Take equal proportions according to the number of fish you dry fill each fish, stuc in clarified butter for six hours, in a slow oven, then take them out, scrape all the seasoning off them, put them in proper pots with their back upwards, put a weight upon them, & when cold, cover them with butter, tie them down & keep them in a cool, dry place - NB You may use the butter a second time with 1/2 the quantity of seasoning Mrs Booty thinks it better not to scrape the pepper of the fish after they come out of the oven -

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To Pott Fish - Mrs. Hutton Clifton Castle Open and clean your fish well, but not wash them, rub them with a clean cloth, cut of their heads, to every 6 lb of Fish you must have one ounce of white pepper, & half an ounce of salt, rub the fish both inside and outside well with pepper and salt, 6 pound of fish will take 3 pound of Butter and half a pound of mutton suit, which take the oiliness of the fish, the quantity will take 3 hours baking, the pot must be covered close down with paper, & put a paste over that, when you take them out of the oven, you pour the gravey & butter gently from them into a pot, when the fish has stood a while to sadden, you must lay them whole upon a sieve, then take 3 pennyworth of beaten mace and a little cayenne pepper, and through it in upon every layer of fish, put a little in the bottom of your pot, & put your fish your fish very close down, if you would have them well, you must put them into the oven to dry up the gravey, & let them be quite cold, before you butter them down which must be with the Butter they Baked in, clear from the gravey; it is the best way to bone the fish, as they will not dissolve - To Pot Trout or Chare, Mrs. Bootys way very good First catch your fish, then correct them, clean, wash, & wipe them dry cut off their Heads & Tails, Take equal proportions according to the number of fish you dry fill each fish, stuc in clarified butter for six hours, in a slow oven, then take them out, scrape all the seasoning off them, put them in proper pots with their back upwards, put a weight upon them, & when cold, cover them with butter, tie them down & keep them in a cool, dry place - NB You may use the butter a second time with 1/2 the quantity of seasoning Mrs Booty thinks it better not to scrape the pepper of the fish after they come out of the oven -