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bad taken : whereupon I gave rny Lord this Bill of fare, 

 which I did furnish his Table with, according as it was fur- 

 nished with flesh. Trouts in broth, which is restorative: 

 Trouts broyled, cut and filled with sweet Herbes chopt : 

 Trouts calvored hot with Antchovaes sauce : Trouts boyled ; 

 out of which Kettle I make three Dishes ; the one for a 

 Soused Dish, another for a Stew'd Dish, the third for a 

 hot Dish : the Sauce is Butter, Vinegar, beaten Cinamon, 

 with the juyce of a Lemmon, beaten very well together, that 

 the Sauce is white and thick, or else it is no Sauce for a 

 great man's Table : Trouts fryed, which must be done, and 

 not put into the Pan, untill the Suet boyle very high, and 

 kept with stirring all the time they are frying, being flowr'd 

 first. Trouts stew'd : Trouts close, boyled with the cal- 

 vored Trouts, all in one Kettle and the same liquor: Trouts 

 butter'd with Egs : Trouts roasted : Trouts baked : these 

 are for the first course, before the Salt. 



And these are for the latter course. Trouts calvored cold : 

 Trouts flat cold : Baked Trouts: Trouts marilled, that will 

 eat perfect and sweet three moneths in the heat of Summer : 

 if I did say, for the whole year about, I would make it good. 



For the dressing of four or five of the Dishes, I will 

 shew you how I did perform them. 



First, I will shew you for the boyling and calvoring, that 

 serves for hot and cold, for first and latter course. 



First, you must draw out the Intrails of the fish, cutting 

 the fish two or three times in the back ; lay them in a Tray 

 or Platter, put some Vinegar upon them ; you shall see the 

 fish turn sanguine, if they be new, presently : you must put 

 so much water in the Kettle as you thinke will cover them, 

 with a pint of Vinegar, a handfull of Salt, some Rosemary 

 and Thyme and sweet Marjoram tyed in a bunch : then 

 you must make this liquor boyle with a fierce fire made 

 of wood : when the liquor hath boyled very well, put in 

 your fish by one and one, keeping your liquor alwayes 

 boyling, nntill you have put all in : having provided a cover 

 for your Kettle, so put on the cover : you must have a paire 

 of Bellowes to blow up the fire with speed, that the liquor 

 may boyle up to the top of the Kettle; so the fierce boiling 

 will make the Fish to calvor : provided, the fish be new 



