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

boil'd in, slic't lemon, and lemon-peel. _To jelly Soals._ Take three tenches, 2 carps, and four pearches, scale them and wash out the blood clean, then take out all the fat, and to every pound of fish take a pint of fair spring-water or more, set the fish a boiling in a clean pipkin or pot, and when it boils scum it, and put in some ising-glass, boil it till one fourth part be wasted, then take it off and strain it through a strong canvas cloth, set it to cool, and being cold, divide it into three or four several pipkins, as much in the one as in the other, take off the bottom and the top, and to every quart of broth put a quart of white-wine, a pound and a half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of whole cinamon, a grain of musk, and 8 whites of eggs, stir them together with a rowling-pin, and equally divide it into the several pipkins amongst the jellies, set them a stewing upon a soft charcoal fire, when it boils up, run it through the jelly-bags, and pour it upon the soals. _To roast Soals._ Draw them, flay off the black skin, and dry them with a clean cloth, season them lightly with nutmeg, salt, and some sweet herbs chopped small, put them in a dish with some claret-wine and two or three anchoves the space of half an hour, being first larded with small lard of a good fresh eel, then spit them, roast them and set the wine under them, baste them with butter, and being roasted, dish them round the dish; then boil up the gravy under them with three or four slices of an orange, pour on the sauce, and lay on some slices of lemon. Marinate, broil, fry and bake Soals according as you do Carps, as you may see in the thirteenth Section. * * * * * * * * * SECTION XVIII. or, The Sixth Section of FISH. _The A-la-mode ways of Dressing and Ordering of