118 fbe Art of Cookery % 
Ox palates baked. 
WHEN you fait a tongue, cut off the root, and take forao 
ox palates, wafli them clean, cut them into fix or feven pieces, 
put them into an earthen pot, juft cover them with water, put 
in a blade or two of mace, twelve whole pepper-corns, three or 
four cloves, a little bundle of fweet-herbs, a fmall onion, half a 
fpoonfuj of rafpings ; cover it clofe with brown paper, and let it 
be well baked. When it comes out of the oven, feafon it with 
fait to your palate. 
CHAP. V, 
To drefs Fish. 
AS to boiled fifh of all forts, you have full directions in the 
Lent chapter. But here we can fry fifh much better, becaufe 
we have beef-dripping, or hog’s lard. 
Obferve always in the frying of any fort of fifh ; firft, that 
you dry your fifli very well in a clean cloth, then flour it. Let 
your ftew-pan you fry them in be very nice and clean, and put 
in as much beef-dripping, or hog’s lard, as will almoft cover 
your fifh ; and be fure it boils before you put in your fifh. Let it 
fry quick, and let it be of a fine light brown, but not too dark a 
colour. Have your fifh-flice ready, and if there is occafion turn 
it : when it is enough, take it up, and lay a coarfe cloth on a 
difh, on which lay your fifh, to drain all the greafe from it; if 
you fry parlley, do it quick, and take great care to whip it out 
of the pan as foon as it is crifp, or it will lofe its fine colour^ 
Take great care that your dripping be very nice and clean. You 
have directions in the eleventh chapter, how to make it fit for 
ufe, and have it always in readinefs. 
Some love fifh in batter; then you muft beat an egg fine, and 
dip your fifh in juft as you are going to put it in the pan ; or as 
good a batter as any, is a little ale and flour beat up, juft as you* 
are ready for it, and dip the fifh, to fry it. 
Fijktfauce with lobfier. 
FOR falmon or turbot, broiled cod or haddock, &c. nothing 
is better than fine butter melted thick ; and take a lobfter, 
brifife the body of the lobfter in the butter, and cut the flefh 
into 
