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

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