APPENDICES 179 



Soop, shake in a little Flour, put in a piece of Butter, 

 a little Pepper and Salt, shake them together in the 

 Saucepan till it is quite thick, then fill the Roll with 

 it. Pour your Soop into your Dish ; let the Roll 

 swim in the Middle, and send it to the Table. 



I 



To Roast a Brace of Herrings. 



Take two very large Herrings washed very clean, 

 strew a little Salt hang them on the Spits of a Tin- 

 Oven. Throw away all the water that comes from 

 them for the first Half -hour ; then throw on a little 

 Nutmeg, Mace and Cloves, beat fine, and a little Salt ; 

 flour, and baste with Butter and Crumbs of Bread. 

 When one side is done turn the other. Then have 

 ready some Anchovy and Melted Butter, some of the 

 Liver of the Fish boiled and bruised fine ; mix it 

 well with some Butter and two Yolks of Eggs, strain 

 through a Sieve, and put them into the Saucepan 

 again with a few Shrimps, or pickled Oisters, the juice 

 of a Lemon and a little Red Wine. Pour it into the 

 Pan that you put your Herrings in, and stir all to- 

 gether ; then pour it again into the Saucepan, keep 

 it stirring, let it boil, and then serve it up, garnished 

 with pickled Barberries. 



To Broil Herrings. 



Scale them, gut them, cut off the Heads, wash them 

 clean ; dry them in a cloth, flour them and broil 

 them, but with your Kjiife score them a little. Take 

 the Heads and mash them, boil them in stale Ale, 

 with a little whole Pepper and Onion ; let it boil a 

 quarter of an Hour, then strain it, thicken it with 

 Butter and Flour, and a good deal of Mustard. Lay 

 the Fish in the Dish, and pour the Sauce into a 

 Bason. 



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