SrS A P P E N D I X. 



wine Vinegar, three or four Quarts of 

 Water, a Bunch of {v/eet Herbs, and 

 a good Handful of Salt: Let it boil a Quar- 

 ter of an Hour before the Fi/h be put in. And 

 to make Sauce, take a few Cloves and Mace, 

 Anchovies, and half Pint of Whire-wine : 

 Dr you may, other wife, melt your Butter 

 with a little Water and the Juice of Lemon>^ 

 with fome Nutmeg, Horfe-radifh, and Le- 

 mon-pcrel, an Onion, and two Drops of Spi- 

 rit of Salt, one Pintofflewed Oyfters, and a 

 little whole Pepper among the Butter. Let 

 not the Onion or Horfe-radiHi be put into the 

 Difli of Fiih with the Sauce. 



To boil a '^ench^ let the Liquor be made 

 of Water ^x^di Salt, a Bunch ol Thyme, an 

 Orilon, Lemon- peel, a little Horfe-radifrj, 

 and a Quarter of a Pint of Vinegar. Take 

 no more Water than is fuificient to cover the 

 "J^ciuh^ which mud be put in before the Water 

 boils, to prevent them from cracking. When 

 they are boiled, make your Sauce with two 

 Anchovies, boiled in a little Water till they 

 are diffolved. Then let it Hand to fettle, drain 

 it off, and add what Quantity of Butter you 

 think fit, half a Pint of ftewed Oyfters, and a 

 Quarter of a Pint of Shrimps. Garnilh the 

 Diih with Lemon and Mufhrooms. 



FINIS. 



