Receipts for Br effing of Fi^ci. 313 



with the Knife to the Bone on one Side only : 

 After which take a clean Kettle, and put in as 

 much Vinegar, with a little White-wine and 

 Water, as will cover the Fifli you intend to 

 boil. Then throw into the Liquor a good 

 Quantity of Salt, the Rind of a Lemon, a 

 Handful of diced Horfe-radifh Root, with a 

 little Bundle of Rofemary, Thyme, Sweet 

 Marjoram, Parfley, and Winter-Savoury. 

 Set your Kettle upon a quick Wood-fire, and 

 let your Liquor boil up to the Height before 

 you put in your Fifh. If there be many, put 

 one by on^e, and whilft they are boiling, beat 

 up the Butter for your Sauce, with a Ladleful 

 or two of the hot Liquor, an Anchovy or two 

 being difiblved in it. Being boiled enough, 

 immediately pour the Liquor from the Fifh, 

 and laying them in a Difli, pour your Buttci: 

 upon them, ftrewing plentifully over it fhaved 

 Horfe-radifh Root, and a little pounded Gin-* 

 ger. Garnifh the Sides of your Difh, and 

 the Fifh itfelf, with a diced Lemon or two*;^ 

 In this Manner you may drefs a Samlet : Alfci 

 Graylings Cairp^ Bream ^ Roach ^ Dace, n)d.y. 

 be drelTed after the fame Manner, only they- 

 are to be fcaled, which a Trota never is. /L 

 Pike too may be thus d reded, the Slime being 

 well fcoured off with Water and Salt •, and a 

 Perch and Tench, 



To ftew Salmof/y take the Fidi, draw ft,' 

 fcotch the Back, put it whole or in Pieces into 

 a Stew-pan, with Vinegar, White-'.,'ine, and 

 Water, as much as will cover the Fidi : Put 



P alfo 



