Sometimes for change use horse-raddish.

To stew a Pike otherways in the City Fashion.

Take a pike, splat it, and lay it in a dish, when the blood is clean washed out, put to it as much white-wine as will cover it, and set it a stewing; when it boils put in the fish, scum it, and put to it some large mace, whole cinamon, and some salt, being finely stewed dish it on sippets finely carved.

Then thicken the broth with two or three egg yolks, some thick cream, sugar, and beaten butter, give it a warm and pour it on the pike, with some boil'd currans, and boil'd prunes laid all over it, as also mace, cinamon, some knots of barberries, and slic't lemon, garnish the dish with the same garnish, and scrape on fine sugar.

In this way you may do Carp, Bream, Barbel, Chevin, Rochet, Gurnet, Conger, Tench, Pearch, Bace, or Mullet.

To hash a Pike.

Scale and bone it, then mince it with a good fresh eel, being also boned and flayed, put to it some sweet herbs fine stripped and minced small, beaten nutmeg, mace, ginger, pepper, and salt; stew it in a dish with a little white wine and sweet butter, being well stewed, serve it on fine carved sippets, and lay on some great stewed oysters, some fryed in batter, some green with juyce of spinage, other yellow with saffron, garnish the dish with them, and run it over with beaten butter.

To souce a Pike.

Draw and wash it clean from the blood and slime, then boil it in water and salt, when the liquor boils put it to it, and boil it leisurely simmering, season it pretty savory of the salt, boil it not too much, nor in more water then will but just cover it.

If you intend to keep it long, put as much white-wine as water, of both as much as will cover the fish, some wine vinegar, slic't ginger, large mace, cloves, and some salt; when it boils put in the fish, spices, and some lemon-peel, boil it up quick but not too much; then take it up into a tray, and boil down the liquor to a jelly, lay some slic't lemon on it, pour on the liquor, and cover it up close; when you serve it in jelly, dish and melt some of the jelly, and run it all over, garnish it with bunches of barberries and slic't lemon.

Or being soust and not jellied, serve it with fennil and parsley.

When you serve it, you may lay round the dish divers Small Fishes, as Tench, Pearch, Gurnet, Chevin, Roach, Smelts, and run them over with jelly.

To souce and jelly Pike, Eeel, Tench, Salmon, Conger, &c.

Scale the foresaid fishes, being scal'd, cleansed and boned, season them with nutmeg and salt, or no spices at all, roul them up and bind them like brawn, being first rouled in a clean white cloth close bound up round it, boil them in water, white-wine, and salt, but first let the pan or vessel boil, put it in and scum it, then put in some large mace and slic't ginger. If you will only souce them boil them not down so much; if to jelly them, put to them some ising-glass, and serve them in collars whole standing in the jelly.

Otherways to souce and jelly the foresaid Fishes.

Make jelly of three tenches, three perches, and two carps, scale them, wash out the blood, and soak them in fair water three or four hours, leave no fat on them, then put them in a large pipkin with as much fair spring water as will cover them, or as many pints as pound of fish, put to it some ising-glass, and boil it close covered till two parts and a half be wasted; then take it off and strain it, let it cool, and being cold take off the fat on the top, pare the bottom, and put the jelly into three pipkins, put three quarts of white-wine to them, and a pound and a half of double refined sugar into each pipkin; then to make one red put a quarter of an ounce of whole cinamon, two races of ginger, two nutmegs, two or three cloves, and a little piece of turnsole dry'd, the dust rubbed out and steep'd in some claret-wine, put some of the wine into the jelly.

To make another yellow, put a little saffron-water, nutmeg, as much cinamon as to the red jelly, and a race of ginger sliced.

To the white put three blades of large mace, a race of ginger slic't, then set the jelly on the fire till it be melted, then have fiveteen whites of eggs beaten, and four pound and a half of refined sugar, beat amongst the eggs, being first beaten to fine powder; then divide the sugar and eggs equally into the three foresaid pipkins, stir it amongst the sugar very well, set them on the fire to stew, but not to boil up till you are ready to run it; let each pipkin cool a little before you run it, put a rosemary branch in each bag, and wet the top of your bags, wring them before you run them, and being run, put some into orange rinds, some into scollop shells, or lemon rindes in halves, some into egg shells or muscle shells, or in moulds for Jellies. Or you may make four colours, and mix some of the jelly with almonds-milk.

You may dish the foresaid jellies on a pie-plate on a great dish in four quarters, and in the middle a lemon finely carved or cut into branches, hung with jellies, and orange peels, and almond jellies round about; then lay on a quarter of the white jelly on one quarter of the plate, another of red, and another of amber-jelly, the other whiter on another quarter, and about the outside of the plate of all the colours one by another in the rindes of oranges and lemons, and for the quarters, four scollop shells of four several colours, and dish it as the former.

Pike Jelly otherways.

Take a good large pike, draw it, wash out the blood, and cut it in pieces, then boil it in a gallon or 6 quarts of fair spring water, with half a pound of ising-glass close covered, being first clean scum'd, boil it on a soft fire till half be wasted; then strain the stock or broth into a clean bason or earthen pan, and being cold pare the bottom and top from the fat and dregs, put it in a pipkin and set it over the fire, melt it, and put it to the juyce of eight or nine lemons, a quart of white-wine, a race of ginger pared and slic't, three or four blades of large mace, as much whole cinamon, and a grain of musk and ambergriese tied up in a fine clean clout, then beat fifteen whites of eggs, and put to them in a bason four pound of double refined sugar first beaten to fine powder, stir it with the eggs with a rouling pin, and then put it among the jelly in the pipkin, stir them well together, and set it a stewing on a soft charcoal fire, let it stew there, but not boil up but one warm at least, let it stew an hour, then take it off and let it cool a little, run it through your jelly-bag, put a sprig of rosemary in the bottom of the bag, and being run, cast it into moulds. Amongst some of it put some almond milk or make it in other colours as aforesaid.

To make White Jelly of two Pikes.

Take two good handsome pikes, scale and draw them, and wash them clean from the blood, then put to them six quarts of good white-wine, and an ounce of ising-glass, boil them in a good large pipkin to a jelly, being clean scummed, then strain it and blow off the fat.

Then take a quart of sweet cream, a quart of the jelly, a pound and a half of double refined sugar fine beaten, and a quarter of a pint of rose-water, put all together in a clean bason, and give them a warm on the fire, with half an ounce of fine searsed ginger, then set it a cooling, dish it into dice-work, or cast it into moulds and some other coloured Jellies. Or in place of cream put in almond-milk.

To roast a Pike.

Take a pike, scour off the slime, and take out the entrails, lard the back with pickled herrings, (you must have a sharp bodkin to make the holes to lard it) then take some great oysters and claret-wine, season the oysters with pepper and nutmeg, stuff the belly with oysters, and intermix the stuffing with rosemary, tyme, winter savory, sweet marjoram, a little onion, and garlick, sow these in the belly of the pike; then prepare two sticks about the breadth of a lath, (these two sticks and the spit must be as broad as the pike being tied on the spit) tie the pike on winding packthred about it, tye also along the side of the pike which is not defended by the spit and the laths, rosemary, and bays, baste the pike with butter and claret wine with some anchoves dissolved in it; when the pike is wasted or roasted, take it off, rip up the belly, and take out the whole herbs quite away, boil up the gravy, dish the pike, put the wine to it, and some beaten butter.

To fry Pikes.

Draw them, wash off the slime and the blood clean, wipe them dry with a clean cloth, flour them, and fry them in clarifi'd butter, being fried crisp and stiff, make sauce with beaten butter, slic't lemon, nutmeg, and salt, beaten up thick with a little fried parsley.

Or with beaten butter, nutmeg, a little claret, salt, and slic't orange.

Otherways, oyster-liquor, a little claret, beaten butter, slic't orange, and nutmeg, rub the dish with a clove of garlick, give the sauce a warm, and garnish the fish with slic't lemon or orange and barberries. Small pikes are best to fry.

To fry a Pike otherways.

The pike being scalded and splatted, hack the white or inside with a knife, and it will be ribbed, then fry it brown and crisp in clarified butter, being fried, take it up, drain all the butter from it, and wipe the pan clean, then put it again into the pan with claret, slic't ginger, nutmeg, an anchove, salt, and saffron beat, fry it till it half be consumed, then put in a piece of butter, shake it well together with a minced lemon or slic't orange, and dish it, garnish it with lemon, and rub the dish with a clove of garlick.

To broil a Pike.

Take a pike, draw it & scale it, broil it whole, splat it or scotch it with your knife, wash out the blood clean, and lay it on a clean cloth, salt it, and heat the gridiron very hot, broil it on a soft fire, baste it with butter, and turn it often; being finely broil'd, serve it in a dish with beaten butter, and wine-vinegar, or juyce of lemons or oranges, and garnish the fish with slices of oranges or lemons, and bunches of rosemary.

Otherways.

Take a pike, as abovesaid, being drawn, wash it clean, dry it, and put it in a dish with some good sallet oyl, wine vinegar, and salt, there let it steep the space of half an hour, then broil it on a soft fire, turn it and baste it often with some fine streight sprigs of rosemary, parsley, and tyme, baste it out of the dish where the oyl and vinegar is; then the pike being finely broil'd, dish it in a clean dish, put the same basting to it being warmed on the coals, lay the herbs round the dish, with some orange or lemon slices.

To broil Mackarel or Horn kegg.

Draw the Mackarel at the gills, and wash them, then dry them, and salt and broil them with mints, and green fennil on a soft fire, and baste them with butter, or oyl and vinegar, and being finely broil'd, serve them with beaten butter and vinegar, or oyl and vinegar, with rosemary, time, and parsley; or other sauce, beaten butter, and slices of lemon or orange.

To broil Herrings, Pilchards, or Sprats.

Gill them, wash and dry them, salt and baste them with butter, broil them on a soft fire, and being broi'ld serve them with beaten butter, mustard, and pepper, or beaten butter and lemon; other sauce, take the heads and bruise them in a dish with beer and salt, put the clearest to the herrings.

To bake Pikes.

Bake your pikes as you do carp, as you may see in the foregoing Section, only remember that small pikes are best to bake.

* * * * * * * * *

SECTION XV.

or

The Third Section for dressing of FISH.

The most excellent ways of Dressing Salmon, Bace, or Mullet.

To Calver Salmon to be eaten hot or cold.

Chine it, and cut each side into two or three peices according to the bigness, wipe it clean from the blood and not wash it; then have as much wine and water as you imagine will cover it, make the liquor boil, and put in a good handful of salt; when the liquor boils put in the salmon, and boil it up quick with a quart of white-wine vinegar, keep up the fire stiff to the last, and being througly boil'd, which will be in the space of half an hour or less, then take it off the fire and let it cool, take it up into broad bottomed earthen pans, and being quite cold, which will be in a day, a night, or twelve hours, then put in the liquor to it, and so keep it.

Some will boil in the liquor some rosemary bound up in a bundle hard, two or three cloves, two races of slic't ginger, three or four blades of large mace, and a lemon peel. Others will boil it in beer only.

Or you may serve it being hot, and dish it on sippets in a clean scowred dish; dish it round the dish or in pieces and garnish it with slic't ginger, large mace, a clove or two, gooseberries, grapes, barberries, slic't lemon, fryed parsley, ellicksaders, sage, or spinage fried.

To make sauce for the foresaid salmon, beat some butter up thick with a little fair water, put 2 or three yolks of eggs dissolved into it, with a little of the liquor, grated nutmeg, and some slic't lemon, pour it on the salmon, and garnish the dish with fine searsed manchet, barberries, slic't lemon, and some spices, and fryed greens as aforesaid.

To stew a small Salmon, Salmon Peal, or Trout.

Take a salmon, draw it, scotch the back, and boil it whole in a stew-pan with white-wine, (or in pieces) put to it also some whole cloves, large mace, slic't ginger, a bay-leaf or two, a bundle of sweet herbs well and hard bound up, some whole pepper, salt, some butter, and vinegar, and an orange in halves; stew all together, and being well stewed, dish them in a clean scowred dish with carved sippets, lay on the spices and slic't lemon, and run it over with beaten butter, and some of the gravy it was stewed in; garnish the dish with some fine searsed manchet or searsed ginger.

Otherways a most excellent way to stew Salmon.

Take a rand or jole of salmon, fry it whole raw, and being fryed, stew it in a dish on a chaffing dish of coals, with some claret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic't orange, and some sweet butter; being stewed and the sauce thick, dish it on sippets, lay the spices on it, and some slices of oranges, garnish the dish with some stale manchet finely searsed and strewed over all.

To pickle Salmon to keep all the year.

Take a Salmon, cut it in six round pieces, then broil it in white-wine, vinegar, and a little water, three parts wine and vinegar, and one of water; let the liquor boil before you put in the salmon, and boil it a quarter of an hour; then take it out of the liquor, drain it very well, and take rosemary sprigs, bay-leaves, cloves, mace, and gross pepper, a good quantity of each, boil them in two quarts of white-wine, and two quarts of white-wine vinegar, boil it well, then take the salmon being quite cold, and rub it with pepper, and salt, pack it in a vessel that will but just contain it, lay a layer of salmon and a layer of spice that is boil'd in the liquor; but let the liquor and spice be very cold before you put it to it; the salmon being close packed put in the liquor, and once in half a year, or as it grows dry, put some white-wine or sack to it, it will keep above a year; put some lemon-peel into the pickle, let the salmon be new taken if possible.

An excellent way to dress Salmon, or other Fish.

Take a piece of fresh salmon, wash it clean in a little wine-vinegar, and let it lye a little in it in a broad pipkin with a cover, put to it six spoonfuls of water, four of vinegar, as much of white-wine, some salt, a bundle of sweet herbs, a few whole cloves, a little large mace, and a little stick of cinamon, close up the pipkin with paste, and set it in a kettle of seething water, there let it stew three hours; thus you may do carps, trouts, or eels, and alter the taste at your pleasure.

To hash Salmon.

Take salmon and set it in warm water, take off the skin, and mince a jole, rand, or tail with some fresh eel; being finely minced season it with beaten cloves, mace, salt, pepper, and some sweet herbs; stew it in a broad mouthed pipkin with some claret wine, gooseberries, barberries, or grapes, and some blanched chesnuts; being finely stewed serve it on sippets about it, and run it over with beaten butter, garnish the dish with stale grated manchet searsed, some fryed oysters in batter, cockles, or prawns; sometimes for variety use pistaches, asparagus boil'd and cut an inch long, or boil'd artichocks, and cut as big as a chesnut, some stewed oysters, or oyster-liquor, and some horse-raddish scraped, or some of the juyce; and rub the bottom of the dish wherein you serve it with a clove of garlick.

To dress Salmon in Stoffado.

Take a whole rand or jole, scale it, and put it in an earthen stew-pan, put to it some claret, or white-wine, some wine-vinegar, a few whole cloves, large mace, gross pepper, a little slic't ginger, salt, and four or five cloves of garlick, then have three or four streight sprigs of rosemary as much of time, and sweet marjoram, two or 3 bay leaves and parsley bound up into a bundle hard, and a quarter of a pound of good sweet butter, close up the earthen pot with course paste, bake it in an oven, & serve it on sippets of French bread, with some of the liquor and spices on it, run it over with beaten butter and barberries, lay some of the herbs on it, slic't lemon and lemon-peel.

To marinate Salmon to be eaten hot or cold.

Take a Salmon, cut it into joles and rands, & fry them in good sweet sallet oyl or clarified butter, then set them by in a charger, and have some white or claret-wine, & wine vinegar as much as will cover it, put the wine & vinegar into a pipkin with all maner of sweet herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly winter-savory, bay-leaves, sorrel, and sage, as much of one as the other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole cloves, and salt; being well boil'd together, pour it on the fish, spices and all, being cold, then lay on slic't lemons, and lemon-peel, and cover it up close; so keep it for present spending, and serve it hot or cold with the same liquor it is soust in, with the spices, herbs, and lemons on it.

If to keep long, pack it up in a vessel that will but just hold it, put to it no lemons nor herbs, only bay-leaves; if it be well packed, it will keep as long as sturgeon, but then it must not be splatted, but cut round ways through chine and all.

To boil Salmon in stewed Broth.

Take a jole, chine, or rand, put it in a stew-pan or large pipkin with as much claret wine and water as will cover it, some raisins of the sun, prunes, currans, large mace, cloves, whole cinamon, slic't ginger, and salt, set it a stewing over a soft fire, and when it boils put in some thickning of strain'd bread, or flour, strain'd with some prunes being finely stewed, dish it up on sippets in a clean scowred dish, put a little sugar in the broth, the fruit on and some slic't lemon.

To fry Salmon.

Take a jole, rand, or chine, or cut it round through chine and all half an inch thick, or in square pieces fry it in clarified butter; being stiff & crisp fryed, make sauce with two or three spoonfuls of claret-wine, some sweet butter, grated nutmeg, some slices of orange, wine-vinegar, and some oyster-liquor; stew them all together, and dish the salmon, pour on the sauce, and lay on some fresh slices of oranges and fryed parsley, ellicksander, sage-leaves fryed in batter, pippins sliced and fryed, or clary fryed in butter, or yolks of eggs, and quarters of oranges and lemons round the dish sides, with some fryed greens in halves or quarters.

To roast a Salmon according to this Form.

Take a salmon, draw it at the gills, and put in some sweet herbs in his belly whole; the salmon being scalded and the slime wip't off, lard it with pickled herrings, or a fat salt eel, fill his belly with some great oysters stewed, and some nutmeg; let the herbs be tyme, rosemary, winter savory, sweet marjoram, a little onion and garlick, put them in the belly of the salmon, baste it with butter, and set it in an oven in a latten dripping-pan, lay it on sticks and baste it with butter, draw it, turn it, and put some claret wine in the pan under it, let the gravy drip into it, baste it out of the pan with rosemary and bayes, and put some anchoves into the wine also, with some pepper and nutmeg; then take the gravy and clear off the fat, boil it up, and beat it thick with butter; then put the fish in a large dish, pour the sauce on it, and rip up his belly, take out some of the oysters, and put them in the sauce, and take away the herbs.

Otherways.

Take a rand or jole, cut it into four pieces, and season it with a little nutmeg and salt, stick a few cloves, and put it on a small spit, put between it some bay-leaves, and stick it with little sprigs of rosemary, roast it and baste it with butter, save the gravy, with some wine-vinegar, sweet butter, and some slices of orange; the meat being rosted, dish it, and pour on the sauce.

To broil or toast Salmon.

Take a whole salmon, a jole, rand, chine, or slices cut round it the thickness of an inch, steep these in wine-vinegar, good sweet sallet oyl and salt, broil them on a soft fire, and baste them with the same sauce they were steeped in, with some streight sprigs of rosemary, sweet marjoram, tyme, and parsley: the fish being broil'd, boil up the gravy and oyster-liquor, dish up the fish, pour on the sauce, and lay the herbs about it.

To broil or roast a Salmon in Stoffado.

Take a jole, rand, or chine, and steep it in claret-wine, wine-vinegar, white-wine, large mace, whole cloves, two or three cloves of garlick, slic't ginger, gross pepper and salt; being steeped about two hours, broil it on a soft fire, and baste it with butter, or very good sallet oyl, sprigs of rosemary, tyme, parsley, sweet marjoram, and some two or three bay-leaves, being broiled, serve it with the sauce it was steeped in, with a little oyster-liquor put to it, dish the fish, warm the sauce it was stewed in, and pour it on the fish either in butter or oyl, lay the spices and herbs about it; and in this way you may roast it, cut the jole, or rand in six pieces if it be large, and spit it with bayes and rosemary between, and save the gravy for sauce.

Sauces for roast or boil'd Salmon.

Take the gravy of the salmon, or oyster liquor, beat it up thick with beaten butter, claret wine, nutmeg, and some slices of orange.

Otherways, with gravy of the salmon, butter, juyce of orange or lemon, sugar, and cinamon, beat up the sauce with the butter pretty thick, dish up the salmon, pour on the sauce, and lay it on slices of lemon.

Or beaten butter, with slices of orange or lemon, or the juyce of them, or grape verjuyce and nutmeg.

Otherways, the gravy of the salmon, two or three anchoves dissolved in it, grated nutmeg, and grated bread beat up thick with butter, the yolk of an egg and slices of oranges, or the juyce of it.

To bake Salmon.

Take a salmon being new, scale it, draw it, and wipe it dry, scrape out the blood from the back-bone, scotch it on the back and side, then season it with pepper, nutmeg, and salt; the pie being made, put butter in the bottom of it, a few whole cloves, and some of the seasoning, lay on the salmon, and put some whole cloves on it, some slic't nutmeg, and butter, close it up and baste it over with eggs, or saffron water, being baked fill it up with clarified butter.

Or you may flay the salmon, and season as aforesaid with the same spices, and not scotch it but lay on the skin again, and lard it with Eels.

For the past only boiling liquor, with three gallons of fine or course flour made up very stiff.

To make minced Pies of Salmon.

Mince a rand of fresh salmon very small, with a good fresh water eel being flayed and boned; then mince, some violet leaves, sorrel, strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle all together with the meat currans, cinamon, nutmeg, pepper, salt, sugar, caraways; rose-water, white-wine, and some minced orangado, put some butter in the bottom of the pies, fill them, and being baked ice them, and scrape on sugar; Make them according to these forms.

To make Chewits of Salmon.

Mince a rand of salmon with a good fresh water eel, being boned, flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten ginger, caraway-seed, rose-water, butter, verjuyce, sugar, and orange-peel minced mingle all together with some slic't dates, and currans, put butter in the bottom, fill the pies, close them up, bake them, and ice them.

To make a Lumber Pye of Salmon.

Mince a rand, jole, or tail with a good fat fresh eel seasoned in all points as beforesaid, put five or six yolks of eggs to it with one or two whites, make it into balls or rouls, with some hard eggs in quarters, put some butter in the pye, lay on the rouls, and on them large mace, dates in halves, slic't lemon, grapes, or barberries, & butter, close it up, bake it, and ice it; being baked, cut up the cover, fry some sage-leaves in batter, in clarified butter, and stick them in the rouls, cut the cover, and lay it on the plate about the pie, or mingle it with an eel cut into dice work, liquor it with verjuyce, sugar, and butter.

To boil Bace, Mullet, Gurnet, Rochet, Wivers, &c.

Take a mullet, draw it, wash it, and boil it in fair water and salt, with the scales on, either splatted or whole, but first let the liquor boil, being finely boiled, dish it upon a clean scowred dish, put carved sippets round about it, and lay the white side uppermost, garnish it with slic't lemon, large mace, lemon-peel, and barberries, then make a lear or sauce with beaten butter, a little water, slices of lemon, juyce of grapes or orange, strained with the yolks of two or three eggs.

To souce Mullets or Bace.

Draw them & boil them with the scales, but first wash them clean, & lay them in a dish with some salt, cast upon them some slic't ginger, & large mace, put some wine vinegar to them, and two or three cloves; then set on the fire a kettle with as much wine as water, when the pan boils put in the fish and some salt; boil it with a soft fire, & being finely boiled and whole, take them up with a false bottom and 2 wires all together. If you will jelly them, boil down the liquor to a jelly with a piece of ising-glass; being boil'd to a jelly, pour it on the fish, spices and all into an earthen flat bottomed pan, cover it up close, and when you dish the fish, serve it with some of the jelly on it, garnish the dish with slic't ginger and mace, and serve with it in saucers wine vinegar, minc't fennil and slic't ginger; garnish the dish with green fennil and flowers, and parsley on the fish.

To marinate Mullets or Bace.

Scale the mullets, draw them, and scrape off the slime, wash & dry them with a clean cloth, flour them and fry them in the best sallet oyl you can get, fry them in a frying pan or in a preserving pan, but first before you put in the fish to fry, make the oyl very hot, fry them not too much, but crisp and stiff; being clear, white, and fine fryed, lay them by in an earthen pan or charger till they be all fry'd, lay them in a large flat bottom'd pan that they may lie by one another, and upon one another at length, and pack them close; then make pickle for them with as much wine vinegar as will cover them the breadth of a finger, boil in it a pipkin with salt, bay-leaves, sprigs or tops of rosemary, sweet marjoram, time, savory, and parsley, a quarter of a handful of each, and whole pepper; give these things a warm or two on the fire, pour it on the fish, and cover it close hot; then slice 3 or 4 lemons being par'd, save the peels, and put them to the fish, strow the slices of lemon over the fish with the peels, and keep them close covered for your use. If this fish were barrel'd up, it would keep as long as sturgeon, put half wine vinegar, and half white-wine, the liquor not boil'd, nor no herbs in the liquor, but fry'd bay-leaves, slic't nutmegs, whole cloves, large mace, whole pepper, and slic't ginger; pack the fishes close, and once a month turn the head of the vessel downward; will keep half a year without barrelling.

Marinate these fishes following as the mullet; viz, Bace, Soals, Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench, Wivers, Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet, Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns, Crawfish, Muscles, Snails, Mushrooms, Welks, Frogs.

To marinate Bace, Mullet, Gurnet, or Rochet otherways.

Take a gallon of vinegar, a quart of fair water, a good handful of bay-leaves, as much of rosemary, and a quarter of a pound of pepper beaten, put these together, and let them boil softly, season it with a little salt, then fry your fish in special good sallet oyl, being well clarifi'd, the fish being fryed put them in an earthen vessel or barrel, lay the bay-leaves, and rosemary between every layer of the fish, and pour the broth upon it, when it is cold close up the vessel; thus you may use it to serve hot or cold, and when you dish it to serve, garnish it with slic't lemon, the peel and barberries.

To broil Mullet, Bace, or Bream.

Take a mullet; draw it, and wash it clean, broil it with the scales on, or without scales, and lay it in a dish with some good sallet oyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley, then heat the gridiron, and lay on the fish, broil it on a soft fire, on the embers, and baste it with the sauce it was steep'd in, being broiled serve it in a clean warm dish with the sauce it was steeped in, the herbs on it, and about the dish, cast on salt, and so serve it with slices of orange, lemon, or barberries.

Or broil it in butter and vinegar with herbs as above-said, and make sauce with beaten butter and vinegar.

Or beaten butter and juyce of lemon and orange.

Sometimes for change, with grape verjuyce, juyce of sorrel, beaten butter and the herbs.

To fry Mullets.

Scale, draw, and scotch them, wash them clean, wipe them dry and flour them, fry them in clarified butter, and being fried, put them in a dish, put to them some claret wine, slic't ginger, grated nutmeg, an anchove, salt, and some sweet butter beat up thick, give the fish a warm with a minced lemon, and dish it, but first rub the dish with a clove of garlick.

The least Mullets are the best to fry.

To bake a Mullet or Bace.

Scale, garbidge, wash and dry the Mullet very well, then lard it with a salt eel, season it, and make a pudding for it with grated bread, sweet herbs, and some fresh eel minced, put also the yolks of hard eggs, an anchove wash'd & minc'd very small, some nutmeg, & salt, fill the belly or not fill it at all, but cut it into quarters or three of a side, and season them with nutmeg, ginger, and pepper, lay them in your pie, and make balls and lay them upon the pieces of Mullet, then put on some capers, prawns, or cockles, yolks of eggs minced, butter, large mace, and barberries, close it up, and being bak'd cut up the lid, and stick it full of cuts of paste, lozenges, or other pretty garnish, fill it up with beaten butter, and garnish it with slic't lemon.

Or you may bake it in a patty pan with better paste than that which is made for pyes.

This is a very good way for tench or bream.

* * * * * * * * *

SECTION XVI.

or,

The fourth Section for dressing of FISH.

Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.

To boil Turbut to eat hot.

Draw and wash them clean, then boil them in white wine and water, as much of the one as of the other with some large mace, a few cloves, salt, slic't ginger, a bundle of time and rosemary fast bound up; when the pan boils put in the fish, scum it as it boils, and being half boil'd, put in some lemon-peel; being through boiled, serve it in this broth, with the spices, herbs, and slic't lemon on it; or dish it on sippets with the foresaid garnish, and serve it with beaten butter.

Turbut otherways calvered.

Draw the turbut, wash it clean, and boil it in half wine and half water, salt, and vinegar; when the pan boils put in the fish, with some slic't onions, large mace, a clove or two, some slic't ginger, whole pepper, and a bundle of sweet herbs, as time, rosemary, and a bay-leaf or two; scotch the fish on the white side very thick overthwart only one way, before you put it a boiling; being half boiled, put in some lemon or orange peel; and being through boil'd, serve it with the spices, herbs, some of the liquor, onions, and slic't lemon.

Or serve it with beaten butter, slic't lemon, herbs, spices, onions and barberries. Thus also you may dress holyburt.

To boil Turbut or Holyburt otherways.

Boil it in fair water and salt, being drawn and washed clean, when the pan boils put in the fish and scum it; being well boil'd dish it, and pour on it some stew'd oysters and slic't lemon; run it over with beaten butter beat up thick with juyce of oranges, pour it over all, then cut sippets, and stick it with fryed bread.

Otherways.

Serve them with beaten butter, vinegar, and barberries, and sippets about the dish.

To souce Turbut or Holyburt otherways.

Take and draw the fish, wash it clean from the blood and slime, and when the pan boils put in the fish in fair water and salt, boil it very leisurely, scum it, and season it pretty savory of the salt, boil it well with no more water then will cover it. If you intend to keep it long, boil it in as much water as white-wine, some wine vinegar, slic't ginger, large mace, two or three cloves, and some lemon-peel; being boil'd and cold, put in a slic't lemon or two, take up the fish, and keep it in an earthen pan close covered, boil these fishes in no more liquor than will cover them, boil them on a soft fire simering.

To stew Turbut or Holyburt.

Take it and cut it in slices, then fry it, and being half fryed put it in a stew-pan or deep dish, then put to it some claret, grated nutmeg, three or four slices of an orange, a little wine-vinegar, and sweet butter, stew it well, dish it, and run it over with beaten butter, slic't lemon or orange, and orange or lemon-peel.

To fry Turburt or Hollyburt.

Cut the fish into thin slices, hack it with the knife, and it will be ribbid, then fry it almost brown with butter, take it up, draining all the butter from it, then the pan being clean, put it in again with claret, slic't ginger, nutmeg, anchove, salt, and saffron beat, fry it till it be half consumed, then put in a piece of butter, shaking it well together with a minced lemon, and rub the dish with a clove of garlick.

To hash turbut, make a farc't meat of it, to rost or broil it, use in all points as you do sturgeon, and marinate it as you do carp.

The best way to calver Flounders.

Take them alive, draw and scotch them very thick on the white side, then have a pan of white-wine and wine vinegar over the fire with all manner of spices, as large mace, salt, cloves, slic't ginger, some great onions slic't, the tops of rosemary, time, sweet marjoram, pick'd parsley, and winter savory, when the pan boils put in the flounders, and no more liquor than will cover them; cover the pan close, and boil them up quick, serve them hot or cold with slic't lemon, the spices and herbs on them and lemon peel.

Broil flounders as you do bace and mullet, souce them as pike, marinate, and dress them in stoffado as carp, and bake them as oysters.

To boil Plaice hot to butter.

Draw them, and wash them clean, then boil them in fair water and salt, when the pan boils put them in being very new, boil them up quick with a lemon-peel; dish them upon fine sippets round about them, slic't lemon on them, the peel and some barberries, beat up some butter very thick with some juyce of lemon and nutmeg grated, and run it over them hot.

Otherways.

Boil them in white-wine vinegar, large mace, a clove or two, and slic't ginger; being boil'd serve them in beaten butter, with the juyce of sorrel, strained bread, slic't lemon, barberries, grapes, or gooseberries.

To stew Plaice.

Take and draw them, wash them clean, and put them in a dish, stew-pan or pipkin, with some claret or white wine, butter, some sweet herbs, nutmeg, pepper, an onion and salt; being finely stewed, serve them with beaten butter on carved sippets, and slic't lemon.

Otherways.

Draw, wash, and scotch them, then fry them not too much; being fried, put them in a dish or stew-pan, put to them some claret wine, grated nutmeg, wine vinegar, butter, pepper, and salt, stew them together with some slices of orange.

To bake a Lampry.

Draw it, and split the back on the inside from the mouth to the end of the tail, take out the string in the back, flay her and truss her round, parboil it and season it with nutmeg, pepper, and salt, put some butter in the bottom of the pie, and lay on the lampry with two or three good big onions, a few whole cloves and butter, close it up and baste it over with yolks of eggs, and beer or saffron water, bake it, and being baked, fill it up with clarified butter, stop it up with butter in the vent hole, and put in some claret wine, but that will not keep long.

To bake a Lampry otherways with an Eel.

Flay it, splat it, and take out the garbidg, then have a good fat eel, flay it, draw it, and bone it, wipe them dry from the slime, and season them with pepper, salt, and nutmeg, cut them in equal pieces as may conveniently lye in a square or round pye, lay butter in the bottom, and three or four good whole onions, then lay a layer of eels over the butter, and on that lay a lampry, then another of eel, thus do till the pye be full, and on the top of all put some whole cloves and butter, close it up and bake it being basted over with saffron water, yolks of eggs, and beer, and being baked and cold, fill it up with beaten butter. Make your pies according to these forms.

To bake a Lampry in the Italian Fashion to eat hot.

Flay it, and season it with nutmeg, pepper, salt, cinamon, and ginger, fill the pie either with Lampry cut in pieces or whole, put to it raisins, currans, prunes, dryed cherries, dates, and butter, close it up, and bake it, being baked liquor it with strained almonds, grape verjuyce, sugar, sweet herbs chop't and boil'd all together, serve it with juyce of orange, white wine, cinamon, and the blood of the lampry, and ice it, thus you may also do lampurns baked for hot.

To bake a Lampry otherways in Patty-pan or dish.

Take a lampry, roast it in pieces, being drawn and flayed, baste it with butter, and being roasted and cold, put it into a dish with paste or puff paste; put butter to it, being first seasoned with pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some sweet herbs chopped, grated bisket bread, currans, dates, or slic't lemon, close it up and bake it, being baked liquor it with butter, white-wine, or sack, and sugar.

* * * * * * * * *

SECTION XVII.

or,

The Fifth Section of FISH.

Shewing the best way to Dress Eels, Conger, Lump, and Soals.

To boil Eels to be eaten hot.

Draw them, flay them, and wipe them clean, then put them in a posnet or stew-pan, cut them three inches long, and put to them some white-wine, white-wine vinegar, a little fair water, salt, large mace, and a good big onion stew the foresaid together with a little butter; being finely stewed and tender, dish them on carved sippets, or on slices of French bread, and serve them with boil'd currans boil'd by themselves, slic't lemon, barberries, and scrape on sugar.

Otherways.

Draw and flay them, cut them into pieces, and boil them in a little fair water, white-wine, an anchove, some oyster-liquor, large mace, two or three cloves bruised, salt, spinage, sorrel, and parsley grosly minced with a little onion and pepper, dish them upon fine carved sippets; then broth them with a little of that broth, and beat up a lear with some good butter, the yolk of an egg or two, and the rinde and slices of a lemon.

To stew Eels.

Flay them, cut them into pieces, and put them into a skillet with butter, verjuyce, and fair water as much as will cover them, some large mace, pepper, a quarter of a pound of currans, two or three onions, three or four spoonfuls of yeast, and a bundle of sweet herbs, stew all these together till the fish be very tender, then dish them, and put to the broth a quarter of a pound of butter, a little salt, and sugar, pour it on the fish, sippet it, and serve it hot.

To stew Eels in an Oven.

Cut them in pieces, being drawn and flayed, then season them with pepper, salt, and a few sweet herbs chopped small, put them into an earthen pot, and set them up on end, put to them four or five cloves of garlick, and two or three spoonfulls of fair water, bake them, and serve them on sippets.

To stew Eels otherways to be eaten hot.

Draw the eels, flay them, and cut them into pieces three inches long, then put them into a broad mouthed pipkin with as much white-wine and water as will cover them put to them some stripped tyme, sweet marjoram, savory, picked parsley, and large mace, stew them well together and serve them on fine sippets, stick bay-leaves round the dish garnish the meat with slic't lemon, and the dish with fine grated manchet.

To stew whole Eels to be eaten hot.

Take three good eels, draw, flay them, and truss them round, (or in pieces,) then have a quart of white-wine, three half pints of wine-vinegar, a quart of water, some salt, and a handful of rosemary and tyme bound up hard, when the liquor boils put in the eels with some whole pepper, and large mace; being boil'd, serve them with some of the broth, beat up thick with some good butter and slic't lemon, dish them on sippets with some grapes, barberries, or gooseberries.

Otherways.

Take three good eels, draw, flay, and scotch them with your knife, truss them round, or cut them in pieces, and fry them in clarified butter, then stew them between two dishes, put to them some two or three spoonfuls of claret or white-wine, some sweet butter, two or three slices of an orange, some salt, and slic't nutmeg; stew all well together, dish them, pour on the sauce, and run it over with beaten butter, and slices of fresh orange, and put fine sippets round the dish.

To dress Eels in Stoffado.

Take two good eels, draw, flay them, and cut them in pieces three inches long, put to them half as much claret wine as will cover them, or white-wine, wine-vinegar, or elder-vinegar, some whole cloves, large mace, gross pepper, slic't ginger, salt, four or five cloves of garlick, being put into a pipkin that will contain it, put to them also three or four sprigs of sweet herbs, as rosemary, tyme, or sweet marjoram; 2 or 3 bay leaves, and some parsley; cover up the pipkin, and paste the cover, then stew it in an oven, in one hour it will be baked, serve it hot for dinner or supper on fine sippets of French bread, and the spices upon it, the herbs, slic't lemon, and lemon-peel, and run it over with beaten butter.

To souce Eels in Collars.

Take a good large silver eel, flay it (or not) take out the back bone, and wash and wipe away the blood with a dry cloth, then season it with beaten nutmeg and salt, cut off the head and roul in the tail; being seasoned in the in side, bind it up in a fine white cloth close and streight; then have a large skillet or pipkin, put in it some fair water and white wine, of each a like quantity, and some salt, when it boils put in the eel; being boil'd tender take it up, and let it cool, when it is almost cold keep it in sauce for your use in a pipkin close covered, and when you will serve it take it out of the cloth, pare it, and dish it in a clean dish or plate, with a sprig of rosemary in the middle of the Collar: Garnish the dish with jelly, barberries and lemon.

If you will have it jelly, put in a piece of ising-glass after the eel is taken up, and boil the liquor down to a jelly.

To jelly Eels otherways.

Flay an eel, and cut it into rouls, wash it clean from the blood, and boil it in a dish with some white-wine, and white-wine vinegar, as much water as wine and vinegar, and no more of the liquor than will just cover it; being tender boil'd with a little salt, take it up and boil down the liquor with a piece of ising-glass, a blade of mace, a little juyce of orange and sugar; then the eel being dished, run the clearest of the jelly over it.

To souce Eels otherways in Collars.

Take two fair eels, flay them, and part them down the back, take out the back-bone, then take tyme, parsley, & sweet marjoram, mince them small, and mingle them with nutmeg, ginger, pepper, and salt; then strow it on the inside of the eels, then roul them up like a collar of brawn, and put them in a clean cloth, bind the ends of the cloth, and boil them tender with vinegar, white-wine, salt, and water, but let the liquor boil before you put in the Eels.

To souce Eels otherways in a Collar or Roll.

Take a large great eel, and scowr it with a handful of salt, then split it down the back, take out the back bone and the guts, wipe out the blood clean, and season the eel with pepper, nutmeg, salt, and some sweet herbs minced and strowed upon it, roul it up, and bind it up close with packthred like a collar of brawn, boil it in water, salt, vinegar, and two or three blades of mace, boil it half an hour; and being boil'd, put to it a slic't lemon, and keep it in the same liquor; when you serve it, serve it in a collar or cut it out in round slices, lay six or seven in a dish, and garnish it in the dish with parsley and barberries, or serve with it vinegar in saucers.

To souce Eels otherways cut in pieces, or whole.

Take two or three great eels, scowr them in salt, draw them and wash them clean, cut them in equal pieces three inches long, and scotch them cross on both sides, put them in a dish with wine-vinegar, and salt; then have a kettle over the fire with fair water and a bundle of sweet herbs 2 or three great onions, and some large mace; when the kettle boils put in the eels, wine, vinegar, and salt; being finely boil'd and tender, drain them from the liquor and when they are cold take some of the broth and a pint of white wine, boil it up with some saffron beaten to powder, or it will not colour the wine; then take out the spices of the liquor where it was boiled and put it in the last broth made for it, leave out the onions and herbs of the first broth, and keep it in the last.

To make a Hash of Eels.

Take a good large eel or two, flay, draw, and wash them, bone and mince them, then season them with cloves and mace, mix with them some good large oysters, a whole onion, salt, a little white-wine, and an anchove, stew them upon a soft fire, and serve them on fine carved sippets, garnish them with some slic't orange and run them over with beaten butter thickned with the yolk of an egg or two, some grated nutmeg, and juyce of orange.

To make a Spitch-Cock, or broil'd Eels.

Take a good large eel, splat it down the back, and joynt the back-bone; being drawn, and the blood washed out, leave on the skin, and cut it in four pieces equally, salt them, and bast them with butter, or oyl and vinegar; broil them on a soft fire, and being finely broil'd, serve them in a clean dish, with beaten butter and juyce of lemon, or beaten butter, and vinegar, with sprigs of rosemary round about them.

To broil salt Eels.

Take a salt eel and boil it tender, being flayed and trust round with scuers, boil it tender on a soft fire, then broil it brown, and serve it in a clean dish with two or three great onions boil'd whole and tender, and then broil'd brown; serve them on the eel with oyl and mustard in saucers.

To roast an Eel.

Cut it three inches long, being first flayed and drawn, split it, put it on a small spit, & roast it, set a dish under it to save the gravy, and roast it fine and brown, then make sauce with the gravy, a little vinegar, salt, pepper, a clove or two, and a little grated parmisan, or old English cheese, or a little botargo grated; the eel being roasted, blow the fat off the gravy, and put to it a piece of sweet butter, shaking it well together with some salt, put it in a clean dish, lay the eel on it, and some slices of oranges.

To roast Eels otherways.

Take a good large silver eel, draw it, and flay it in pieces of four inches long, spit it on a small spit with some bay-leaves, or large sage leaves between each piece spit it cross ways, and roast it; being roasted, serve it with beaten butter, beaten with juyce of oranges, lemons, or elder vinegar, and beaten nutmeg, or serve it with venison sauce, and dredge it with beaten caraway-seed, cinamon, flour, or grated bread.

To bake Eels in Pye, Dish or Patty-pan.

Take good fresh water eels, draw, and flay them, cut them in pieces, and season them with pepper, salt, and nutmeg, lay them in a pye with some prunes, currans, grapes, gooseberries, or barberries, large mace, slic't dates and butter, close it up and bake it, being baked, liquor it with white-wine, sugar, and butter, and ice it.

If you bake it in a dish in paste, bake it in cold butter paste, rost the eel, & let it be cold, season it with nutmeg pepper, ginger, cinamon, and salt, put butter on the paste, and lay on the eel with a few sweet herbs chopped, and grated bisket-bread, grapes, currans, dates, large mace, and butter, close it up and bake it, liquor it, and ice it.

Otherways.

Take good fresh water eels; flay and draw them, season them with nutmeg, pepper, and salt, being cut in pieces, lay them in the pie, and put to them some two or three onions in quaters, some butter, large mace, grapes, barberries or gooseberries, close them up and bake them; being baked liquor them with beaten butter, beat up thick with the yolks of two eggs, and slices of an orange.

Sometimes you may bake them with a minced onion, some raisins of the sun, and season them with some ginger, pepper, and salt.

To bake Eels otherways.

Take half a douzen good eels, flay them and take out the bones, mince them and season them with nutmeg, pepper, and salt, lay some butter in the pye, and lay a lay of Eel, and a lay of watred salt Eel, cut into great lard as big as your finger, lay a lay of it, and another of minced eel, thus lay six or seven lays, and on the top lay on some whole cloves, slic't nutmeg, butter, and some slices of salt eel, close it up and bake it, being baked fill it up with some clarified butter, and close the vent. Make your pye round according to this form.

To bake Eels with Tenches in a round or square Pie to eat cold.

Take four good large eels, flayed and boned, and six good large tenches, scale, splat, and bone them, cut off the heads and fins, as also of the eels; cut both eels, and tenches a handful long, & season them with pepper, salt and nutmeg; then lay some butter in the bottom of the pie, lay a lay of eels, and then a lay of tench, thus do five or six layings, lay on the top large mace, & whole cloves and on that butter, close it up and bake it; being baked and cold, fill it up with clarified butter.

Or you may bake them whole, and lay them round in the pye, being flayed, boned, and seasoned as the former, bake them as you do a lampry, with two or three onions in the middle.

To make minced Pies of an Eel.

Take a fresh eel, flay it and cut off the fish from the bone, mince it small, and pare two or three wardens or pears, mince of them as much as of the eel, or oysters, temper and season them together with ginger, pepper, cloves, mace, salt, a little sanders, some currans, raisins, prunes, dates, verjuyce, butter, and rose-water.

Minced Eel Pyes otherways.

Take a good fresh water eel flay, draw, and parboil it, then mince the fish being taken from the bones, mince also some pippins, wardens, figs, some great raisins of the sun, season them with cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates on the top, whole raisins, and butter, make pies according to these forms; fill them, close them up and bake them, being baked, liquor them with grape verjuyce, slic't lemon, butter, sugar, and white-wine.

Other minced Eel Pyes.

Take 2 or three good large eels, being cleans'd, mince them & season them with cloves, mace, pepper, nutmeg, salt, and a good big onion in the bottom of your pye, some sweet herbs chopped, and onions, put some goosberries and butter to it, and fill your pie, close it up and bake it, being baked, liquor it with butter and verjuyce, or strong fish broth, butter, and saffron.

Otherways.

Mince some wardens or pears, figs, raisins, prunes, and season them as abovesaid with some spices, but no onions nor herbs, put to them goosberries, saffron, slic't dates, sugar, verjuyce, rose-water, and butter; then make pyes according to these forms, fill them and bake them, being baked, liquor them with white batter, white-wine and sugar, and ice them.

To boil Conger to be eaten hot.

Take a piece of conger being scalded and wash'd from the blood and slime, lay it in vinegar & salt, with a slice or two of lemon, and some large mace, slic't ginger, and two or three cloves, then set some liquor a boiling in a pan or kettle, as much wine and water as will cover it when the liquor boils put in the fish, with the spices, and salt, and when it is boil'd put in the lemon, and serve the fish on fine carved sippets; then make a lear or sauce with beaten butter, beat with juyce of oranges or lemons, serve it with slic't lemon on it, slic't ginger and barberries; and garnish it with the same.

To stew Conger.

Take a piece of conger, and cut it into pieces as big as a hens egg, put them in a stew-pan or two deep dishes with some large mace, salt, pepper, slic't nutmeg, some white-wine, wine vinegar, as much water, butter, and slic't ginger, stew these well together, and serve them on sippets with slic't orange, lemon, and barberries, and run them over with beaten butter.

To marinate Conger.

Scald and draw it, cut it into pieces, and fry it in the best sallet oyl you can get; being fried put it in a little barrel that will contain it; then have some fryed bay-leaves, large mace, slic't ginger, and a few whole cloves, lay these between the fish, put to it white-wine, vinegar, and salt, close up the head, and keep it for your use.

To souce Conger.

Take a good fat conger, draw it at two several, vents or holes, being first scalded and the fins shaved off, cut it into three or four pieces, then have a pan of fair water, and make it boil, put in the fish, with a good quantity of salt, and let it boil very softly half an hour: being tender boil'd, set it by for your use for present spending; but to keep it long, boil it with as much wine as water, and a quart of white-wine vinegar.

To souce Conger in Collars like Brawn.

Take the fore part of a conger from the gills, splat it, and take out the bone, being first flayed and scalded, then have a good large eel or two, flay'd also and boned, seasoned in the inside with minced nutmeg, mace, and salt, seasoned and cold with the eel in the inside, bind it up hard in a clean cloth, boil it in fair water, white-wine and salt.

To roast Conger.

Take a good fat conger, draw it, wash it, and scrape off the slime, cut off the fins, and spit it like an S. draw it with rosemary and time, put some beaten nutmeg in his belly, salt, some stripped time, and some great oysters parboil'd, roast it with the skin on, and save the gravy for the sauce, boil'd up with a little claret-wine, beaten butter, wine vinegar, and an anchove or two, the fat blown off, and beat up thick with some sweet butter, two or three slices of an orange, and elder vinegar.

Or roast it in short pieces, and spit it with bay-leaves between, stuck with rosemary. Or make venison sauce, and instead of roasting it on a spit, roast it in an oven.

To broil Conger.

Take a good fat conger being scalded and cut into pieces; salt them, and broil them raw; or you may broil them being first boiled and basted with butter, or steeped in oyl and vinegar, broil them raw, and serve them with the same sauce you steeped them in, bast them with rosemary, time, and parsley, and serve them with the sprigs of those herbs about them, either in beaten butter, vinegar, or oyl and vinegar, and the foresaid herbs: or broil the pieces splatted like a spitch-cock of an eel, with the skin on it.

To fry Conger.

Being scalded, and the fins shaved off, splat it, cut it into rouls round the conger, flour it, and fry it in clarified butter crisp, sauce it with butter beaten with vinegar, juyce of orange or lemon, and serve it with fryed parsley, fryed ellicksanders, or clary in butter.

To bake Conger in Pasty proportion.



In Pye Proportion.

Bake it any way of the sturgeon, as you may see in the next Section, to be eaten either hot or cold, and make your pies according to these forms.

To stew a Lump.

Take it either flayed (or not) and boil it, being splated in a dish with some white-wine, a large mace or two, salt, and a whole onion, stew them well together, and dish them on fine sippets, run it over with some beaten butter, beat up with two or three slices of an orange, and some of the gravy of the fish, run it over the lump, and garnish the meat with slic't lemon, grapes, barberries, or gooseberries.

To bake a Lump.

Take a lump, and cut it into pieces, skin and all, or flay it, and part it in two pieces of a side, season it with nutmeg, pepper, and salt, and lay it in the pye, lay on it a bay-leaf or two, three or four blades of large mace, the slices of an orange, gooseberries, grapes, barberries, and butter, close it up and bake it, being baked liquor it with beaten butter.

Thus you make bake it in a dish, pye, or patty-pan.

To boil Soals.

Draw and flay them, then boil them in vinegar, salt, white-wine and mace, but let the liquor boil before you put them in; being finely boil'd, take them up and dish them in a clean dish on fine carved sippets, garnish the fish with large mace, slic't lemon, gooseberries, grapes, or barberries, and beat up some butter thick with juyce of oranges, white-wine, or grape verjuyce and run it over the fish. Sometimes you may put some stew'd oysters on them.

Otherways.

Take the soals, flay and draw them, and scotch one side with your knife, lay them in a dish, & pour on them some vinegar and salt, let them lie in it half an hour, in the mean time set on the fire some water, white-wine, six cloves of garlick, and a faggot of sweet herbs; then put the fish into the boiling liquor, and the vinegar and salt where they were in steep; being boiled, take them up and drain them very well, then beat up sweet butter very thick, and mix with it some anchoves minced small, and dissolved in the butter, pour it on the fish being dished, and strow on a little grated nutmeg, and minced orange mixt in the butter.

To stew Soals.

Being flayed and scotched, draw them and half fry them, then take some claret wine, and put to it some salt, grated ginger, and a little garlick, boil this sauce in a dish, when it boils put the soals therein, and when they are sufficiently stewed upon their backs, lay the two halves open on the one side and on the other; then lay anchoves finely washed and boned all along, and on the anchoves slices of butter, then turn the two sides over again, and let them stew till they be ready to be eaten, then take them out of the sauce, and lay them on a clean dish, pour some of the liquor wherein they were stewed upon them, and squeeze on an orange.

Otherways.

Draw, flay, and scotch them, then flour them and half fry them in clarified butter, put them in a clean pewter dish, and put to them three or four spoonfuls of claret wine, two of wine vinegar, two ounces of sweet butter, two or three slices of an orange, a little grated nutmeg, and a little salt; stew them together close covered, and being well stewed dish them up in a clean dish, lay some sliced lemon on them, and some beaten butter, with juyce of oranges.

To dress Soals otherways.

Take a pair of Soals, lard them with water'd salt Salmon, then lay them on a pye-plate, and cut your lard all of an equall length, on each side lear it but short; then flour the Soals, and fry them in the best ale you can get; when they are fryed lay them on a warm dish, and put to them anchove sauce made of some of the gravy in the pan, and two or three anchoves, grated nutmeg, a little oyl or butter, and an onion sliced small, give it a warm, and pour it on them with some juyce, and two or three slices of orange.

To souce Soals.

Take them very new, and scotch them on the upper or white side very thick, not too deep, then have white-wine, wine vinegar, cloves, mace, sliced ginger, and salt, set it over the fire to boil in a kettle fit for it; then take parsley, tyme, sage, rosemary, sweet marjoram, and winter savory, the tops of all these herbs picked, in little branches, and some great onions sliced, when it boils put in all the foresaid materials with no more liquor than will just cover them, cover them close in boiling, and boil them very quick, being cold dish them in a fair dish, and serve them with sliced lemon, and lemon-peels about them and on them.

Otherways.

Draw them and wash them clean, then have a pint of fair water with as much white-wine, some wine vinegar & salt; when the pan or kettle boils, put in the soals with a clove or two, slic't ginger, and some large mace; being boil'd and cold, serve them with the spices, some of the gravy they were boil'd in, slic't lemon, and lemon-peel.

To jelly Soals.

Take three tenches, 2 carps, and four pearches, scale them and wash out the blood clean, then take out all the fat, and to every pound of fish take a pint of fair spring-water or more, set the fish a boiling in a clean pipkin or pot, and when it boils scum it, and put in some ising-glass, boil it till one fourth part be wasted, then take it off and strain it through a strong canvas cloth, set it to cool, and being cold, divide it into three or four several pipkins, as much in the one as in the other, take off the bottom and the top, and to every quart of broth put a quart of white-wine, a pound and a half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of whole cinamon, a grain of musk, and 8 whites of eggs, stir them together with a rowling-pin, and equally divide it into the several pipkins amongst the jellies, set them a stewing upon a soft charcoal fire, when it boils up, run it through the jelly-bags, and pour it upon the soals.

To roast Soals.

Draw them, flay off the black skin, and dry them with a clean cloth, season them lightly with nutmeg, salt, and some sweet herbs chopped small, put them in a dish with some claret-wine and two or three anchoves the space of half an hour, being first larded with small lard of a good fresh eel, then spit them, roast them and set the wine under them, baste them with butter, and being roasted, dish them round the dish; then boil up the gravy under them with three or four slices of an orange, pour on the sauce, and lay on some slices of lemon.

Marinate, broil, fry and bake Soals according as you do Carps, as you may see in the thirteenth Section.

* * * * * * * * *

SECTION XVIII.

or,

The Sixth Section of FISH.

The A-la-mode ways of Dressing and Ordering of Sturgeon.

To boil Sturgeon to serve hot.

Take a rand, wash off the blood, and lay it in vinegar and salt, with the slice of a lemon, some large mace, slic't ginger, and two or three cloves, then set on a pan of fair water, put in some salt, and when it boils put in the fish, with a pint of white-wine, a pint of wine vinegar, and the foresaid spices, but not the lemon; being finely boil'd, dish it on sippets, and sauce it with beaten butter, and juyce of orange beaten together, or juyce of lemon, large mace, slic't ginger, and barberries, and garnish the dish with the same.

Otherways.

Take a rand and cut it in square pieces as big as a hens egg, stew them in a broad mouthed pipkin with two or three good big onions, fome large mace, two or three cloves, pepper, salt, some slic't nutmeg, a bay-leaf or two some white-wine and water, butter, and a race of slic't ginger, stew them well together, and serve them on sippets of French bread, run them over with beaten butter, slic't lemon and barberries, and garnish the dish with the same.

Sturgeon buttered.

Boil a rand, tail, or jole in water and salt, boil it tender, and serve it with beaten butter and slic't lemon.

To make a hot Hash of Sturgeon.

Take a rand, wash it out of the blood, and take off the scales, and skin, mince the meat very small, and season it with beaten mace, pepper, salt, and some sweet herbs minced small, stew all in an earthen pipkin with two or three big whole onions, butter, and white-wine; being finely stewed, serve it on sippets with beaten butter, minced lemon, and boil'd chesnuts.

To make a cold Hash of Sturgeon.

Take a rand of sturgeon being fresh and new, bake it whole in an earthen pan dry, and close it up with a piece of course paste; being baked and cold slice it into little slices as small as a three pence, and dish them in a fine clean dish, lay them round the bottom of it, and strow on them pepper, salt, a minced onion, a minced lemon, oyl, vinegar, and barberries.

To marinate a whole Sturgeon in rands and joles.

Take a sturgeon fresh taken, cut it in joles and rands, wash off the blood, and wipe the pieces dry from the blood and slime, flour them, & fry them in a large kettle in four gallons of rape oyl clarified, being fryed fine and crisp, put it into great chargers, frayes, or bowls; then have 2 firkins, and being cold, pack it in them as you do boil'd sturgeon that is kept in pickle, then make the sauce or pickle of 2 gallons of white-wine, and three gallons of white-wine vinegar; put to them six good handfuls of salt, 3 in each vessel, a quarter of a pound large mace, six ounces of whole pepper, and three ounces of slic't ginger, close it up in good sound vessels, and when you serve it, serve it in some of its own pickle, the spices on it, and slic't lemon.

To make a farc't meat of Sturgeon.

Mince it raw with a good fat eel, and being fine minced, season it with cloves, mace, pepper, and salt, mince some sweet herbs and put to it, and make your farcings in the forms of balls, pears, stars, or dolphins; if you please stuff carrots or turnips with it.

To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold.

Take a sturgeon, draw it, and part it in two halves from the tail to the head, cut it into rands and joles a foot long or more, then wash off the blood and slime, and steep it in wine-vinegar, and white-wine, as much as will cover it, or less, put to it eight ounces of slic't ginger, six ounces of large mace, four ounces of whole cloves, half a pound of whole pepper, salt, and a pound of slic't nutmegs, let these steep in the foresaid liquor six hours, then put them into broad earthen pans flat bottom'd, and bake them with this liquor and spices, cover them with paper, it will ask four or five hours baking; being baked serve them in a large dish in joles or rands, with large slices of French bread in the bottom of the dish, steep them well with the foresaid broth they were baked in, some of the spices on them, some slic't lemon, barberries, grapes, or gooseberries, and lemon peel, with some of the same broth, beaten butter, juyce of lemons and oranges, and the yolks of eggs beat up thick.

If to eat cold, barrel it up close with this liquor and spices, fill it up with white-wine or sack; and head it up close, it will keep a year very well, when you serve it, serve it with slic't lemon, and bay-leaves about it.

To souce Sturgeon to keep all the year.

Take a Sturgeon, draw it, and part it down the back in equal sides and rands, put it in a tub into water and salt, and wash it from the blood and slime, bind it up with tape or packthred, and boil it in a vessel that will contain it, in water, vinegar, and salt, boil it not too tender; being finely boil'd take it up, and being pretty cold, lay it on a clean flasket or tray till it be through cold, then pack it up close.

To souce Sturgeon in two good strong sweet Firkins.

If the Sturgeon be nine foot in length, 2 firkins will serve it, the vessels being very well filled and packed close, put into it eight handfuls of salt, six gallons of white wine, and four gallons of white wine vinegar, close on the heads strong and sure, and once a month turn it on the other end.

To broil Sturgeon, or toast it against the fire.

Broil or toast a rand or jole of sturgeon that comes new out of the sea or river, (or any piece) and either broil it in a whole rand, or slices an inch thick, salt them, and steep them in oyl-olive and wine vinegar, broil them on a soft fire, and baste them with the sauce it was steeped in, with branches of rosemary, tyme, and parsley; being finely broiled, serve it in a clean dish with some of the sauce it was basted with, and some of the branches of rosemary; or baste it with butter, and serve it with butter and vinegar, being either beaten with slic't lemon, or juyce of oranges.

Otherways.

Broil it on white paper, either with butter or sallet oyl, if you broil it in oyl, being broil'd, put to it on the paper some oyl, vinegar, pepper, and branches or slices of orange. If broil'd in butter, some beaten butter, with lemon, claret, and nutmeg.

To fry Sturgeon.

Take a rand of fresh sturgeon, and cut it into slices of half an inch thick, hack it, and being fried, it will look as if it were ribbed, fry it brown with clarified butter; then take it up, make the pan clean, and put it in again with some claret wine, an anchove, salt, and beaten saffron; fry it till half be consumed, and then put in a piece of butter, some grated nutmeg, grated ginger, and some minced lemon; garnish the dish with lemon, dish it, and run jelly first rubbed with a clove of garlick.

To jelly Sturgeon.

Season a whole rand with pepper, nutmeg, and salt, bake it dry in an earthen pan, and being baked and cold, slice it into thin slices, dish it in a clean dish, the dish being on it.

To roast Sturgeon.

Take a rand of fresh sturgeon, wipe it very dry, and cut it in pieces as big as a goose-egg, season them with nutmeg, pepper, and salt, and stick each piece with two or 3 cloves, draw them with rosemary, & spit them thorow the skin, and put some bay-leaves or sage-leaves between every piece; baste them with butter, and being roasted serve them on the gravy that droppeth from them, beaten butter, juyce of orange or vinegar, and grated nutmeg, serve also with it venison sauce in saucers.

To make Olines of Sturgeon stewed or roasted.

Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, and winter-savory, wash and chop them very small, and mingle them with some currans, grated bread, yolks of hard eggs chopped small, some beaten mace, nutmeg, cinamon and salt; then have a rand of fresh sturgeon, cut in thin broad pieces, & hackt with the back of a chopping knife laid on a smooth pie-plate, strow on the minced herbs with the other materials, and roul them up in a roul, stew them in a dish in the oven, with a little white-wine or wine-vinegar, some of the farcing under them, and some sugar; being baked, make a lear with some of the gravy, and slices of oranges and lemons.

To make Olines of Sturgeon otherways.

Take a rand of sturgeon being new, cut it in fine thin slices, & hack them with the back of a knife, then make a compound of minced herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry leaves, spinage, mints, sorrel, endive and sage; mince these herbs very fine with a few scallions, some yolks of hard eggs, currans, cinamon, nutmegs, sugar, rosewater, and salt, mingle all together, and strow on the compound herbs on the hacked olines, roul them up, and make pies according to these forms, put butter in the bottom of them, and lay the olines on it; being full, lay on some raisins, prunes, large mace, dates, slic't lemon, some gooseberries, grapes, or barberries, and butter, close them up and bake them, being baked, liquor them with butter, white-wine, and sugar, ice them, and serve them up hot.

To bake Sturgeon in Joles and Rands dry in Earthen Pans, and being baked and cold, pickled and barreld up, to serve hot or cold.

Take a sturgeon fresh and new, part him down from head to tail, and cut it into rands and joles, cast it into fair water and salt, wash off the slime and blood, and put it into broad earthen pans, being first stuffed with penniroyal, or other sweet herbs; stick it with cloves and rosemary, and bake it in pans dry, (or a little white-wine to save the pans from breaking) then take white or claret wine and make a pickle, half as much wine vinegar, some whole pepper, large mace, slic't nutmegs, and six or seven handfuls of salt; being baked and cold, pack and barrel it up close, and fill it up with this pickle raw, head it up close, and when you serve it, serve it with some of the liquor and slic't lemon.

To bake Sturgeon Pies to eat cold.

Take a fresh jole of sturgeon, scale it, and wash off the slime, wipe it dry, and lard it with a good salt eel, seasoned with nutmeg, and pepper, cut the lard as big as your finger, and being well larded, season the jole or rand with the foresaid spices and salt, lay it in a square pie in fine or course paste, and put some whole cloves on it, some slic't nutmeg, slic't ginger, and good store of butter, close it up, and bake it, being baked fill it up with clarified butter.

To bake Sturgeon otherways with Salmon.

Take a rand of sturgeon, cut it into large thick slices, & 2 rands of fresh salmon in thick slices as broad as the sturgeon, season it with the same seasoning as the former, with spices and butter, close it up and bake it; being baked, fill it up with clarified butter. Make your sturgeon pyes or pasties according to these forms.

To make a Sturgeon Pye to eat cold otherways.

Take a rand of sturgeon, flay it and wipe it with a dry cloth, and not wash it, cut it into large slices; then have carps, tenches, or a good large eel flayed and boned, your tenches and carps scaled, boned, and wiped dry, season your sturgeon and the other fishes with pepper, nutmeg, and salt, put butter in the bottom of the pie, and lay a lay of sturgeon, and on that a lay of carps, then a lay of sturgeon, and a lay of eels, next a lay of sturgeon, and a lay of tench, and a lay of sturgeon above that; lay on it some slic't ginger, slic't nutmeg, and some whole cloves, put on butter, close it up, and bake it, being baked liquor it with clarified butter. Or bake it in pots as you do venison, and it will keep long.

Otherways.

Take a rand of sturgeon, flay it, and mince it very fine, season it with pepper, cloves, mace, and salt; then have a good fresh fat eel or 2 flayed and boned, cut it into lard as big as your finger, and lay some in the bottom of the pye, some butter on it, and some of the minced meat or sturgeon, and so lard and meat till you have filled the pye, lay over all some slices of sturgeon, sliced nutmeg, sliced ginger, and butter, close it up and bake it, being baked fill it up with clarified butter. If to eat hot, give it but half the seasoning, and make your pyes according to these forms.

To bake sturgeon Pies to be eaten hot.

Flay off the scales and skin of a rand, cut it in pieces as big as a walnut, & season it lightly with pepper, nutmeg, and salt; lay butter in the bottom of the pye, put in the sturgeon, and put to it a good big onion or two whole, some large mace, whole cloves, slic't ginger, some large oysters, slic't lemon, gooseberries, grapes, or barberries, and butter, close it up and bake it, being bak'd, fill it up with beaten butter, beaten with white-wine or claret, and juyce or slices of lemon or orange.

To this pye in Winter, you may use prunes, raisins, or currans, and liquor it with butter, verjuyce, and sugar, and in Summer, pease boil'd and put in the pye, being baked, and leave out fruit.

Otherways.

Cut a rand of sturgeon into pieces as big as a hens egg, cleanse it, and season them with pepper, salt, ginger, and nutmeg, then make a pye and lay some butter in the bottom of it, then the pieces of sturgeon, and two or three bay-leaves, some large mace, three or four whole cloves, some blanched chesnuts, gooseberries, grapes, or barberries, and butter, close it up and bake it, and being baked, liquor it with beaten butter, and the blood of the sturgeon boil'd together with a little claret-wine.

To bake Sturgeon Pyes in dice work to be eaten hot.

Take a pound of sturgeon, a pound of a fresh fat eel, a pound of carp, a pound of turbut, a pound of mullet, scaled, cleans'd, and bon'd, a tench, and a lobster, cut all the fishes into the form of dice, and mingle with them a quart of prawns, season them all together with pepper, nutmeg & salt, mingle some cockles among them, boil'd artichocks, fresh salmon, and asparagus all cut into dice-work. Then make pyes according to these forms, lay butter in the bottom of them, then the meat being well mingled together, next lay on some gooseberries, grapes, or barberries, slic't oranges or lemons, and put butter on it, with yolks of hard eggs and pistaches, close it up and bake it, and being baked liquor it with good sweet butter, white-wine, or juyce of oranges.

To make minced Pyes of Sturgeon.

Flay a rand of it, and mince it with a good fresh water eel, being flay'd and bon'd, then mince some sweet herbs with an onion, season it with cloves, mace, pepper, nutmeg and salt, mingle amongst it some grapes, gooseberries, or barberries, and fill the pye, having first put some butter in the bottom of it, lay on the meat, and more butter on the top, close it up, bake it, and serve it up hot.

Otherways.

Mince a rand of fresh sturgeon, or the fattest part of it very small, then mince a little spinage, violet leaves, strawberry leaves, sorrel, parsley, sage, savory, marjoram, and time, mingle them with the meat, some grated manchet, currans, nutmeg, salt, cinamon, cream, eggs, sugar, and butter, fill the pye, close it up, and bake it, being baked ice it.

Minced Pyes of Sturgeon otherways.

Flay a rand of sturgeon, and lard it with a good fat salt eel, roast it in pieces, and save the gravy, being roasted mince it small, but save some to cut into dice-work, also some of the eels in the same form, mingle it amongst the rest with some beaten pepper, salt, nutmeg, some gooseberries, grapes, or barberries, put butter in the bottom of the pye, close it up and bake it, being baked liquor it with gravy, juyce of orange, nutmeg, and butter.

Sometimes add to it currans, sweet herbs, and saffron, and liquor it with verjuyce, sugar, butter, and yolks of eggs.

To make Chewits of Sturgeon, according to these Forms.

Mince a rand of sturgeon the fattest part, and season it with pepper, salt, nutmeg, cinamon, ginger, caraway-seed, rose-water, butter, sugar, and orange peel minced, mingle all together with some slic't dates, and currans, and fill your pyes.

To make a Lumber Pye of Sturgeon.

Mince a rand of sturgeon with some of the fattest of the belly, or a good fat fresh eel, being minced, season it with pepper, nutmeg, salt, cinamon, ginger, caraways, slic't dates, four or eight raw eggs, and the yolks of six hard eggs in quarters, mingle all together, and make them into balls or rolls, fill the pye, and lay on them some slic't dates, large mace, slic't lemon, grapes, gooseberries, or barberries, and butter, close it up, and bake it, being bak'd liquor it with butter, white-wine, and sugar.

Or only add some grated bread, some of the meat cut into dice-work, & some rose-water, bak'd in all points as the former, being baked cut up the cover, and stick it with balls, with fryed sage-leaves in batter; liquor it as aforesaid, and lay on it a cut cover, scrape on sugar.

To make an Olive Pye of Sturgeon in the Italian fashion.

Make slices of sturgeon, hack them, and lard them with salt salmon, or salt eel, then make a composition of some of the sturgeon cut into dice-work, some fresh eel, dry'd cherries, prunes taken from the stones, grapes, some mushrooms & oysters; season the foresaid things all together in a dish or tray, with some pepper, nutmeg, and salt, roul them in the slices of the hacked sturgeon with the larded side outmost, lay them in the pye with the butter under them; being filled lay on it some oysters, blanched chesnuts, mushrooms, cockles, pine-apple-seeds, grapes, gooseberries, and more butter, close it up, bake it, and then liquor it with butter, verjuyce, and sugar, serve it up hot.

To bake Sturgeon to be eaten hot with divers farcings or stuffings.

Take a rand and cut it into small pieces as big as a walnut, mince it with fresh eel, some sweet herbs, a few green onions, pennyroyal, grated bread, nutmeg, pepper, and salt, currans, gooseberries, and eggs; mingle all together, and make it into balls, fill the pye with the whole meat and the balls, and lay on them some large mace, barberries, chesnuts, yolks of hard eggs, and butter; fill the pye, and bake it, being baked, liquor it with butter and grape-verjuyce.

Or mince some sturgeon, grated parmisan, or good Holland cheese, mince the sturgeon, and fresh eel together, being fine minced put some currans to it, nutmeg, pepper, and cloves beaten, some sweet herbs minced small, some salt, saffron, and raw yolks of eggs.

Other stuffings or Puddings.

Grated bread, nutmeg, pepper, sweet herbs minced very fine, four or five yolks of hard eggs minced very small, two or three raw eggs, cream, currans, grapes, barberries and sugar, mix them all together, and lay them on the Sturgeon in the pye, close it up and bake it, and liquor it with butter, white-wine, sugar, the yolk of an egg, and then ice it.

To make an Olio of Sturgeon with other Fishes.

Take some sturgeon and mince it with a fresh eel, put to it some sweet herbs minc't small, some grated bread, yolks of eggs, salt, nutmeg, pepper, some gooseberries, grapes or barberries, and make it into little balls or rolls. Then have fresh fish scal'd, washed, dryed, and parted into equal pieces, season them with pepper, nutmeg, salt, and set them by; then make ready shell-fish, and season them as the other fishes lightly with the same spices. Then make ready roots, as potatoes, skirrets, artichocks and chesnuts, boil them, cleanse them, and season them with the former spices. Next have yolks of hard eggs, large mace, barberries, grapes, or gooseberries, and butter, make your pye, and put butter in the bottom of it, mix them all together, and fill the pye, then put in two or three bay-leaves, and a few whole cloves, mix the minced balls among the other meat and roots; then lay on the top some large mace, potatoes, barberries, grapes, or gooseberries, chesnuts, pistaches and butter, close it up and bake it, fill it up with beaten butter, beaten with the juyce of oranges, dish and cut up the cover, and put all over it slic't lemons, and sometimes to the lear the yolk of an egg or two.

To make minced Herring Pies.

Take salt herrings being watered, crush them between your hands, and you shall loose the fish from the skin, take off the skin whole, and lay them in a dish; then have a pound of almond paste ready, mince the herrings, and stamp them with the almond paste, two of the milts or rows, five or six dates, some grated manchet, sugar, sack, rose-water, and saffron, make the composition somewhat stiff, and fill the skins, put butter in the bottom of your pye, lay on the herring, and on them dates, gooseberries, currans, barberries, and butter, close it up and bake it, being baked liquor it with butter, verjuyce, and sugar.

Make minced pyes of any meat, as you may see in page 232, in the dishes of minced pyes you may use those forms for any kind of minced pies, either of flesh, fish, or fowl, which I have particularized in some places of my Book.

Otherways.

Bone them, and mince them being finely cleansed with 2 or three pleasant pears, raisins of the sun, some currans, dates, sugar, cinamon, ginger, nutmeg, pepper, and butter, mingle all together, fill your pies, and being baked, liquor them with verjuyce, claret, or white-wine.

To make minced Pies of Ling, Stock-fish, Harberdine, &c.

Being boil'd take it from the skin and bones, and mince it with some pippins, season it with nutmeg, cinamon, ginger, pepper, caraway-seed, currans, minced raisins, rose-water, minced lemon-peel, sugar, slic't dates, white-wine, verjuyce, and butter, fill your pyes, bake them, and ice them.

Otherways.

Mince them with yolks of hard eggs, mince also all manner of good pot-herbs, mix them together, and season them with the seasoning aforesaid, then liquor it with butter, verjuyce, sugar, and beaten cinamon, and then ice them; making them according to these forms.

* * * * * * * * *

SECTION XIX.

or,

The Seventh Section of FISH.

Shewing the exactest Ways of Dressing all manner of Shell-Fish.

To stew oysters in the French Way.

Take oysters, open them and parboil them in their own liquor, the quantity of three pints or a pottle; being parboil'd, wash them in warm water clean from the dregs, beard them and put them in a pipkin with a little white wine, & some of the liquor they were parboil'd in, a whole onion, some salt, and pepper, and stew them till they be half done; then put them and their liquor into a frying-pan, fry them a pretty while, put to them a good piece of sweet butter, and fry them a therein so much longer, then have ten or twelve yolks of eggs dissolved with some vinegar, wherein you must put in some minced parsley, and some grated nutmeg, put these ingredients into the oysters, shake them in the frying-pan a warm or two, and serve them up.

To stew Oysters otherways.

Take a pottle of large great oysters, parboil them in their own liquor, then wash them in warm water from the dregs, & put them in a pipkin with a good big onion or two, and five or six blades of large mace, a little whole pepper, a slic't nutmeg, a quarter of a pint of white wine, as much wine-vinegar, a quarter of a pound of sweet butter, and a little salt, stew them finely together on a soft fire the space of half an hour, then dish them on sippets of French bread, slic't lemon on them, and barberries, run them over with beaten butter, and garnish the dish with dryed manchet grated and searsed.

To stew Oysters otherways.

Take a pottle of large great oysters, parboil them in their own liquor, then wash them in warm water, wipe them dry, and pull away the fins, flour them and fry them in clarifi'd butter fine and white, then take them up, and put them in a large dish with some white or claret wine, a little vinegar, a quarter of a pound of sweet butter, some grated nutmeg, large mace, salt, and two or three slices of an orange, stew them two or three warms, then serve them in a large clean scowred dish, pour the sauce on them, and run them over with beaten butter, slic't lemon or orange, and sippets round the dish.

Otherways.

Take a pottle of great oysters, and stew them in their own liquor; then take them up, wash them in warm water, take off the fins, and put them in a pipkin with some of their own liquor, a pint of white-wine, a little wine vinegar, six large maces, 2 or three whole onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole pepper corns, salt, a quarter of a pound of sweet butter, and a little faggot of sweet herbs; stew all these together very well, then drain them through a cullender, and dish them on fine carved sippets; then take some of the liquor they were stewed in; beat it up thick with a minced lemon, and half a pound of butter, pour it on the oysters being dished, and garnish the dish and the oysters with grapes, grated bread, slic't lemon, and barberries.

Or thus.

Boil great oysters in their shells brown, and dry, but burn them not, then take them out and put them in a pipkin with some good sweet butter, the juice of two or three oranges, a little pepper, and grated nutmeg, give them a warm, and dish them in a fair scowred dish with carved sippets, and garnish it with dryed, grated, searsed fine manchet.

To make Oyster Pottage.

Take some boil'd pease, strain them and put them in a pipkin with some capers, some sweet herbs finely chopped, some salt, and butter; then have some great oysters fryed with sweet herbs, and grosly chopped, put them to the strained pease, stew them together, serve them on a clean scowred dish on fine carved fippets, and garnish the dish with grated bread.

Otherways.

Take a quart of great oysters, parboil them in their own liquor, and stew them in a pipkin with some capers, large mace, a faggot of sweet herbs, salt, and butter, being finely stewed, serve them on slices of dryed French bread, round the oysters slic't lemon, and on the pottage boil'd spinage, minced, and buttered, but first pour on the broth.

To make a Hash of Oysters.

Take three quarts of great oysters, parboil them, and save their liquor, then mince 2 quarts of them very fine, and put them a stewing in a pipkin with a half pint of white wine, a good big onion or two, some large mace, a grated nutmeg, some chesnuts, and pistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of a pound of good sweet butter, some oyster liquor, pepper, salt, and a faggot of sweet herbs; stew the foresaid together upon a soft fire the space of half an hour, then take the other oysters, and season them with pepper, salt and nutmeg, fry them in batter made of fine flour, egg, salt, and cream, make one half of it green with juyce of spinage, and sweet herbs chopped small, dip them in these batters, and fry them in clarified butter, being fried keep them warm in an oven; then have a fine clean large dish, lay slices of French bread all over the bottom of the dish, scald and steep the bread with some gravy of the hash, or oyster-liquor, & white wine boil'd together; dish the hash all over the slices of bread, lay on that the fryed oysters, chesnuts, and pistaches; then beat up a lear or sauce of butter, juyce of lemon or oranges, five or six, a little white-wine, the yolks of 3 or 4 eggs, and pour on this sauce over the hash with some slic't lemon, and lemon-peel; garnish the dish with grated bread, being dryed and searsed, some pistaches, chesnuts, carved lemons, & fryed oysters.

Sometimes you may use mushrooms boild in water, salt, sweet herbs—large mace, cloves, bayleaves, two or three cloves of garlick, then take them up, dip them in batter & fry them brown, make sauce for them with claret, and the juyce of two or three oranges, salt, butter, the juyce of horse-raddish roots beaten and strained, grated nutmeg, and pepper, beat them up thick with the yolks of two or three eggs, do this sauce in a frying-pan, shake them well together, and pour it on the hash with the mushrooms.

To marinate great oysters to be eaten hot.

Take three quarts of great oysters ready opened, parboil them in their own liquor, then take them out and wash them in warm water, wipe them dry and flour them, fry them crisp in a frying-pan with three pints of sweet sallet oyl, put them in a dish, and set them before the fire, or in a warm oven; then make sauce with white wine; wine-vinegar, four or five blades of large mace, two or three slic't nutmegs, two races of slic't ginger, some twenty cloves, twice as much of whole pepper, and some salt; boil all the foresaid spices in a pipkin, with a quart of white wine, a pint of wine vinegar, rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and parlsey, the tops of all these herbs about an inch long; then take three or four good lemons, slic't dish up the oysters in a clean scowred dish, pour on the broth, herbs, and spices on them, lay on the slic't lemons, and run it over with some of the oyl they were fried in, and serve them up hot. Or fry them in clarified butter.