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killed : you may let them boile nigh a quarter of an hour ; 

 when they are cold, you may put them in a Tray or 

 earthen Pan, untill you have occasion to use them : be 

 sure they lie covered. 



For your stewed Trouts, you must cut them on the side, 

 as for broiling : there are divers wayes of stewing ; the 

 English hath one way, the French hath another way, the 

 Italian hath another way : I may speak this ; for I have 

 been admitted into the Kitchins, to furnish men of most 

 Nations, when they have been in England. 



We will begin with the English : He broyleth first upon 

 a Charcoale fire ; the first thing that you must have a care 

 of is, when your Grid-iron is hot you must coole it with 

 ruff Suet, then the skin of your Fish will not break, with 

 care of turning them : when they are nigh broyled, take 

 them off the Grid-iron ; set on a Chafing-dish of coals in 

 a Stew-pan, or Dish ; put in a good quantity of fresh 

 Butter, o much Vinegar as will give the relish, a penny- 

 worth of beaten Cinamon ; then put in your broyled fish, 

 and let them stew, about halfe an houre will be sufficient, 

 being turned : adorn your Dish with Sippets, take the fish out 

 of the stew-pan, lay them for the service, be sure to squease 

 a Lemmon on them : I will warrant them good victuall. 



The Italian he stewes upon a Chafing-dish of coals, 

 with white Wine, Cloves, and Mace, Nutmegs sliced, a 

 little Ginger : you must understand when this fish is stewed, 

 the same liquor that the fish is stewed in, must be beaten 

 with some Butter and the juyce of a Lemmon, before it is 

 dish'd for the service. The French doe add to this a slice or 

 two of Bacon. 



I will shew you the way to marrionate a Trout or other 

 fish that will keep a quarter of a yeare in Summer, which 

 is the Italians rarest Dish for fresh fish, and will eat perfect 

 and sweet. 



You must take out the Intrailes as you doe of other fish, 

 and cut them a-crosse the sides, as you do to broyle, washed 

 clean, dried with a cloth, lay them upon a Tray or board, 

 sprinkle a little salt on them, and flowre them as to frie 

 them, so take your Frying-pan with so much Suet, when it 

 is melted, as the Fish may lye to the midside in the liquor, 



