APPENDICES 181 



A Ragout of Soft Roes. 



Take some soft roes, and let them lay a little while 

 in Warm Water. Then put in a Stew-pan some 

 melted Butter, Mushrooms, Truffles slic'd, and sweet 

 Herbs ; fry it a little, season it with Salt and Pepper, 

 moisten it with Gravy, and let it Stew over a slow 

 Fire. When stewed take off the Fat, and then put 

 in the Roes ; let it stay till they are enough, and serve 

 up hot. 



A Terrine of Herrings. 



Take your Herrings, gut them, cut off the Heads 

 and Fins, and cut them in long slices, seasoned with 

 Pepper, Salt, and a little fine Spice ; place these 

 Slices in a stew-pan, and let it stew over a slow Fire ; 

 being stewed, take off the Cover, Skim it well, and 

 pour into it a Ragout of soft Roes. Let it be well 

 relish'd, and serve it up hot in your Terrine. 



A Pye of Soft Roes. 



Take your Roes blanch' d, then lay a Puff -paste 

 Crust at the botton of the Pan, and put over it a 

 Stuffing of forc'd Meat ; place your soft Roes over 

 it with Mushrooms and Truffles, season them with 

 Pepper, Salt and sweet Herbs. Lay over them some 

 Butter with Slices of Bacon, cover your Pye with 

 Crust, colour it with Eggs, and bake it. When baked, 

 take it out and open it. Take out the Fat with the 

 Slices of Bacon, pour in a Ragout, and serve up hot. 



A Pudding with Pickled Herrings. 



Take your pickled herrings, soak them in Water 



I twenty-four Hours. Then take four Pounds of Crumb 

 of a new Loaf, let it be soaked in Cream, and then 

 boiled ; then boil your Fish well, bone, skin, and 

 mince them small, and put in your boiled Crumbs with 

 I 



