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

your pan with a lump of butter, and a little salt, let then stew over a slow fire whilst they are enough, put to them a little mace and whole pepper, then dry them with a cloth, and put them down into a pot as close as you can, and as you lie them down strinkle in a little salt and mace, when they are cold cover them over with butter; when you use them toss them up with gravy, a few bread-crumbs and butter; do not make your pot over large, but rather put them into two pots; they will keep the better if you take the gravy from them when they are stewed. They are good for fish-sauce, or any other whilst they are fresh. 220. _To fry_ TROUT, _or any other Sort of Fish_. Take two or three eggs, more or less according as you have fish to fry, take the fish and cut it in thin slices, lie it upon a board, rub the eggs over it with a feather, and strow on a little flour and salt, fry it in fine drippings or butter, let the drippings be very hot before you put in the fish, but do not let it burn, if you do it will make the fish black; when the fish is in the pan, you may do the other side with the egg, and as you fry it lay it to drain before the fire till all be fried, then it is ready for use. 221. _To make_ SAUCE _for_ SALMON _or_ TURBOT. Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green. The gravy of all sorts of fish is a great