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Potted Trout or Herring

12 trout
1 pound butter
1/4 pint wine vinegar
pinch
mace
pinch
cloves
pinch
nutmeg
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 3/4 hour in oven at
300 F (150 C) - 325 F (160 C). 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.

NOTES: Will keep for some time in a cold place, providing they are
completely covered by melted butter.

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