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

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,