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

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._ [Illustration] _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