1 74 ^r/ <?/ Cookery, 
any difh, and when it is enough lay the dices into another dife„ 
Pour the butter and wine into the difh it was baked in* give it a 
boil, and pour it into the difh. Garnifh with lemon. This is 
a fine difh. Squeeze the juice of a lemon in. 
To broil macktd whole , 
CUT off their heads, gut them, wafii them dean, pull out 
the roe at the neck-end, boil it in a little water, then bruife it 
with a fpoon, beat up the yolk of an egg, with a little nutmeg, 
a little lemon-peel cut fine, a little thyme, fome parfley boiled 
and chopped fine, a little pepper and fait, a few crumbs of 
bread : mix all well together, and fill the mackrel; flour it well, 
and broil it nicely. Let your fauce be plain butter, with a little 
catchup or walnut-pickle. 
To broil herrings, 
SCALE them, gut them, cut off* their heads, wafh them 
clean, dry them in a cloth, flour them and broil them, but with 
your knife juft notch them acrofs : take the heads and mafli 
them, boil them in fmall beer or ale, with a little whole pepper 
and onion. Let it boil a quarter of an hour, then ftrain it; 
thicken it with butter and flour, and a good deal of muftard. 
Lay the fifh in the difh, and pour the fauce into a bafon, or 
plain melted butter and muftard. 
To fry herrings. 
CLEAN them as above, fry them in butter, have ready a 
good many onions peeled and cut thin. Fry them of a light 
brown with the herrings; lay the herrings in your difh, and the 
onions round, butter and muftasd in a cup. You muft do them 
with a quick fire. 
To drefs herring and cabbage. 
BOIL your cabbage tender, then put it into a faucepan, and 
chop it with a fpoon; put in a good piece of butter, let it flew, 
ilirring left it fhould burn. Take fome red herrings and fpiit 
them open, and toaft them before the fire, till they are hot 
through. Lay the cabbage in a difh, and lay the herring on it, 
and fend it to table hot. 
Or pick your herring from the bones, and throw all over your 
cabbage; Have ready a hot iron, and juft hold it over the her¬ 
ring to make it hot, and fend it away quick, 
T* 
