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

four spoonfuls of claret wine, two of wine vinegar, two ounces of sweet butter, two or three slices of an orange, a little grated nutmeg, and a little salt; stew them together close covered, and being well stewed dish them up in a clean dish, lay some sliced lemon on them, and some beaten butter, with juyce of oranges. _To dress Soals otherways._ Take a pair of Soals, lard them with water'd salt Salmon, then lay them on a pye-plate, and cut your lard all of an equall length, on each side lear it but short; then flour the Soals, and fry them in the best ale you can get; when they are fryed lay them on a warm dish, and put to them anchove sauce made of some of the gravy in the pan, and two or three anchoves, grated nutmeg, a little oyl or butter, and an onion sliced small, give it a warm, and pour it on them with some juyce, and two or three slices of orange. _To souce Soals._ Take them very new, and scotch them on the upper or white side very thick, not too deep, then have white-wine, wine vinegar, cloves, mace, sliced ginger, and salt, set it over the fire to boil in a kettle fit for it; then take parsley, tyme, sage, rosemary, sweet marjoram, and winter savory, the tops of all these herbs picked, in little branches, and some great onions sliced, when it boils put in all the foresaid materials with no more liquor than will just cover them, cover them close in boiling, and boil them very quick, being cold dish them in a fair dish, and serve them with sliced lemon, and lemon-peels about them and on them. _Otherways._ Draw them and wash them clean, then have a pint of fair water with as much white-wine, some wine vinegar & salt; when the pan or kettle boils, put in the soals with a clove or two, slic't ginger, and some large mace; being boil'd and cold, serve them with the spices, some of the gravy they were