i'20 , The Art of Cookery , 
gravy, a little mace, twelve corns of black and twelve of white 
pepper, fix cloves, an anchovy, an onion, and a little bundle of 
fvveet-herbs. Let them fimmer very foftlya quarter of an hour, 
then ftrain it, put it into the fauce-pan again, and add to two 
fpoonfuls of catchup and a quarter of a pound of butter rolled in 
a little flour, half a fpoonful of mufhroom-pickle, if you have 
it; if not, the fame quantity of lemon-juice : ftir it all together, 
and let it boil. Boil one half of the rows ; the other half beat 
up with an egg, half a nutmeg grated, a little lemon-peel cut 
fine, and a little fait. Beat all well together, and have ready 
fome nice beef dripping boiling in a {lew-pan, into which drop 
your row, and fry them in little cakes, about as big as a crown- 
piece, of a fine light brown, and feme fippets cut three-cor¬ 
ner-ways, and fried crifp; a few oyfters, if you have them, 
dipped in a little batter and fried brown, and a good handful of 
parfley fried green. 
Lay the fifh in the difh, the boiled rows on each fide, the fip¬ 
pets {landing round the carp; pour the fauce boiling hot over 
the.fijfh ; lay the fried rows and oyfters, with parfley and feraped 
horfe-raddifti and lemon between, all round the difh, the reft 
of the cakes and oyfters lay in the difh, and fend it to table hot. 
If you would have the fauce white, put in white-wine, and 
good ftrong veal-gravy, wit h the above'ingredients. Drafted as 
in the Lent chapter, is full as good, if your beer is not bitter. 
As to drafting a pike, arid all other fifti, you have it in the 
Lent chapter; only this, when you drefs them with a pudding, 
you may add a little beef-fuet cut very fine, and good gravy in 
the fauce. This is a better way than {tewing them in the gravy. 
CHAP. VI. 
Of Soups and Broths. 
To make ftrong broth for ftoups or gravy* 
TAKE a leg of beef, chop it to pieces, fet it on the ftrelii 
four gallons of water, feum it clean, feafon it with black and 
white pepper, a few cloves, and a bundle of fweet-herbs. Let 
it boil till two parts is wafted, then feafon it with fait ; let it 
lioil a little while, then ftrain it off, and keep it for ufe. 
