made Plain and Eajy . 175. 
To make water-fokey. 
TAKE fome of the fmalleft plaice or flounders you can get 3 
wafh them clean, cut the fins clofe, put them into a flew -pan* 
put j uft water enough to boil them in, a little fait, and a bunch 
of parfley; when they are enough fend them to table in a foup- 
difh, with the liquor to keep them hot. Have parlley and but¬ 
ter in a cup. 
To flew eels. 
SKIN, gut, and wafti them very clean in fix or eight waters* 
to wafh away all the fand : then cut them in pieces, about as long, 
as your finger, put juft water enough for fauce, put in a fmall 
onion ftuck with cloves, a little bundle of fweet-herbs, a blade 
or two of mace, and fome whole pepper in a thin muflin-rag* 
Cover it clofe, and let them ftew very foftly. 
Look at them now and then, put in a little piece of butter 
rolled in flour, and a little chopped parfiey. When you And they 
are quite tender and well done, take out the onion, fpice, and 
fweet-herbs. Put in fait enough to feafon it. Then difh them 
up with the fauce. 
T0 ftew eels with broth* 
CLEANSE your eels as above, put them into a faucepa-rf 
with a blade or two of mace and a cruft of bread. Put juft 
water enough to cover them clofe, and let them ftew very foftly* 
when they are enough, difh them up with the broth, and have 
a little plain melted butter in a cup to eat the eels with. The 
broth will be very good, and it is fit for weakly and confumptive 
confutations. 
To dr efts a pike „ 
GUT it, cleanfe it, and make it very clean, then turn it round 
with the tail in the mouth, lay it in a little difh, cut toafb 
three-corner-ways, fill the middle with them, flour it and ftick 
pieces of butter all over; then throw a little more flour, and fend 
it to the oven to bake: or it will do better in a tin-oven before 
the fire, then you can bafte it as you will. When it is done lay 
it in your difh, and have ready melted butter,-with an anchovy 
diftblved in it, and a few cyders or ffarimps; and if there is any 
liquor in the difh it was baked in, add it to the fauc£, and put 
in juft what you fancy. Pour your fauce into the difh. Garnifh 
it 
