The accomplisht cook: or, The art & mystery of cookery

turbut holibut for standard, bace, trout, mullet, chevin, soles, lamprey roast, and tench in jelly. _The Third Course._ Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon, welks, apples and pears roasted; with sugar candy, figs of molisk, raisins, dates, capt with minced ginger, wafers, and Ipocras. _The Carving of Fish._ The carver of fish must see to peason and furmety, the tail and the liver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; _baked herring_, lay it whole on the trencher, then white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green-fish, salt salmon, and conger, pare away the skin; salt fish, stock fish, marling, mackrel, and hake with butter, and take away the bones & skins; _A Pike_, lay the womb upon a trencher, with pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight pieces, and so present it, _A Plaice_, put out the water, then cross him with your knife, and cast on salt, wine, or ale. _Bace_, _Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_, _Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them by the back, pick out the bones, and cleanse the rest in the belly. _Carp Bream_, _Sole_, and _Trout_, back and belly together. _Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_, and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_ in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the skin, and pick out the bones, put thereto vinegar, and powder. A _Crab_, break him asunder, in a dish make the shell clean, & put in the stuff again, temper it with vinegar, and powder them, cover it with bread and heat it; a _Crevis_ dight him thus, part him asunder, slit the belly, and take out the fish, pare away the red skin, mince it thin, put vinegar in the dish, and set it on the Table without heating. _A Jole of Sturgeon_, cut it into thin morsels, and