made Plain and Eafy . 
171 
To boilfor imp ^ ccd,falmon , whitings or haddock . 
FLOUR it, and have a quick clear fire, fet your gridiron 
high, broil it of a fine brown, lay it in your difh, and for fauce 
have good melted butter. Take a lobfter, bruife the body in 
the butter, cut the meat fmall, put all together into the melted 
butter, make it hot and pour it into your difh, or into bafons* 
Garnifh with horfe-raddifh and lemon. 
Or oyfter fauce made thus . 
TAKE half a pint of oyfters, put them into afaucepan with 
their own liquor, two or three blades of mace. Let them fun¬ 
nier till they are plump, then with a fork takeout the oyfters* 
ftrain the liquor to them, put them into the faucepan again, 
with a gill of white wine hot, a pound of butter rolled in a 
little flour; ihake the faucepan often, and when the butter is 
melted, give it a boil up. 
Mu.cle-fauce made thus is very good, only you muft put them 
into a ftew-pan, and cover them clofe; firft open, and fearch 
that there be no crabs under the tong-ue : 
o 
Ora fpoonful of walnut-pickle in the butter makes the fauce 
good, or a fpoonful of either fort of catchup, or horferaddifh 
fauce. " 
Melt your butter, for ape a good deal of horfe-raddifh fine, put 
it into the melted butter, grate half a nutmeg, beat up the yolk 
of an egg with one fpoonful of cream, pour it into the butter, 
keep it ftirring till it boils, then pour it diredtly into your bafon. 
To drefs little fijh. 
AS to all forts of little fifh, fuch as frnelts, roach, See. they 
friould be fried dry and of a line brown, and nothing but plain 
butter. Garnifh with lemon. 
And to boiled faltnon the fame, only garnifh with lemon and 
horfe-raddifh. 
And with all boiled fifn, you fhould put a goM deal of fait 
and horfe-raddifh in the water; except mackrel, with which put 
fait and mint, parfley and fennel, which you muft chop to put 
into the butter ; and' feme love fealded goofoberries with them. 
And he fore to boil your fifh well; but take,great care they don’t 
fereufo 
To 
