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

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