English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

shred lemon-peel, a blade or two of mace, let all stew together, till your carp be enough, over a slow fire; when it is enough take part of the liquor, put to it half a pound of butter, and thicken it with a little flour; so serve them up. Garnish your dish with crisp parsley, slices of lemon and pickles. If you have not the convenience of stewing them, you may broil them before a fire, only adding the same sauce. 205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT. Take a little mild white gravy, two or three anchovies, a spoonful of oyster or cockle pickle, a little shred lemon-peel, half a pound of butter, a little parsley and fennel shred small, and a little juice of lemon, but not too much, for fear it should take off the sweetness. 206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or boiled_. Take a little gravy, a few cockles, oysters or mushrooms, put to them a little of the gravy that comes from the fish, either broiled or boiled, it will do very well if you have no other gravy, a little catchup and a lump of butter; if you have neither oysters nor cockles you may put in an anchovy or two, and thicken with flour; you may put in a few shred capers, or a little mango, if you have it. 207. _To stew_ EELS. Take your eels, case, clean and skewer them round, put them into a stew-pan with a little good gravy, a little claret to redden the gravy, a blade or two of mace, an anchovy, and a little lemon-peel; when they are enough thicken them with a little flour and butter. Garnish your dish with parsley. 208. _To pitch-cock_ EELS. Take your eels, case and clean them, season them with nutmeg, pepper and salt, skewer them round, broil them before the fire, and baste them with a little butter; when they are almost enough strinkle them over with a little shred parsley, and make your sauce of a little gravy, butter,