178 APPENDICES 



them with Butter (or Oil if in Lent). Take care the 

 fire is not too hot ; turn them and baste till both 

 Sides are brown ; then when they are ready eat 

 them with this Sauce, dissolve six Anchovies very well 

 with half a Pound of Butter, three Spoonfuls of 

 made Mustard, some Vinegar and a Clove of Garlick 

 chop'd smalj. 



To Pickle Herrings like Anchovies. 



Take fresh Herrings, take out the Bone, and 

 cut the Flesh into long Slices, of the Size of Anchovies, 

 then to one Hundred of these Pieces take Pepper, 

 Nutmeg and Petre Salt, each half an Ounce, half an 

 Ounce of Mace, and half a Pound of Common Salt, 

 beat all fine, and lay your fish in Layers, and between 

 every Layer strew the seasoning, with Four or Five 

 Bay leaves, then boil Red Wine, and pour in hot 

 enough to cover them. Cover the Steam in with a 

 Plate, and when cold tie them down close ; and thus 

 they exceed Anchovies. 



To Make Herring-Soop. 



Take eight large Herrings, skin and boil them in 

 six Quarts of Water : When they are enough take 

 them up, pick off the Flesh and put in the Bones. Take 

 four more Herrings, a Piece of Lemon-Peel, a Bundle 

 of Sweet Herbs, whole Pepper, two or three Blades of 

 Mace, a little Horse Radish, the Crust of a Penny 

 Loaf, and a little Parsley. Cover it close, and let it 

 boil till there is about two Quarts, then strain it off, 

 and add an Ounce of Vermicelly ; set it on the Fire, 

 and let it boil softly : In the meantime get a French 

 Roll, cut a little Hole in the Top, take out the crumb, 

 fry the Crust brown in Butter, take the Flesh of the 

 Fish you laid by, cut it into little Pieces, put it into 

 the Saucepan, with two or three Spoonsful of the 



