182 APPENDICES 



a Dozen Eggs and Two Pound of Butter. Season it 

 with a little Parsley, sweet Basil, Nutmeg, Shallot, 

 and a glass of Sack. All these things being mixed 

 together, tie them up in a Napkin, and put them in 

 boiling Water, let it have a good colour, and serve 

 up hot. 



Boil'd Pickled Herring with Carrots. 



Take your large Herrings, soak them well, boil some 

 small Carrots in Water, and throw your Fish cut into 

 slices into it. Your Fish being done, dish it up, and 

 with each Fish two or three Carrots. Take some 

 Parsley wash'd and cut small, which put in a Sauce- 

 boat, and melted Butter in another, and serve up. 



N.B. Some put Mustard in the Butter. 



A Fricasse of Roes. 



Take a quantity of soft Roes blanch'd, cut them into 

 Dice ; put a lump of Butter in a Stew-pan, and toss 

 it up with an Onion cut small. After that put in your 

 Dice, and give them two or three Tosses ; this done, 

 put a little Flour over them, moisten them with 

 a little Fish Broth, seasoned with Salt, Pepper, 

 sweet Herbs, and fine Spice ; and let them stew 

 gently. Being done, thicken it with Yolks of Eggs, 

 Parsley cut small, and a Dash of Vinegar, serv*d up 

 hot. 



Note. That pickled Roes will do as well steep'd 

 in Water to unsalt them, and omitting Salt in the 

 seasoning. 



J. S. Dodd states that *' The Herring is likewise 

 endued with Medicinal Qualities . . . for application 

 to the Soles of the Feet.'* Dodd gives many ways in 

 which remedies made from herrings can be used 

 internally and externally. 



