made Plain and Eafy . 181 
with crumbs of bread, and with what falls from it till it is enough. 
In the mean time prepare this fauce: take a pint of water, an 
anchovy, a little piece of lemon-peel, an onion, a bundle of 
fweet-herbs, mace, cloves, whole pepper, black and white, a 
little piece of horfe-raddifh; cover it clofe, let it boil a quarter of 
an hour, then ftrain it, put it into the faucepan again, pour in 
a pint of white wine, about a dozen oyfters and the liquor, two 
fpoonfuls of catchup, two of walnut-pickle, the infide of a crab 
bruifed fine, or lobfter, fhrimps or prawns* a good pieceof butter 
rolled in flour, a fpoonful of muihroom-pickle, or juice of le¬ 
mon. Boil it all together; when your fifh is enough, lay it 
in your difh, and pour the fauce over it. Garnifti with fried 
toafts and lemon. 
To roafl a fillet or collar of ft urge on. 
TAKE a piece of frefti fturgeon, fcale it, gut it, take out the 
bones and cut in lengths about feven or eight inches ; then pro¬ 
vide fomefhrimps and oyfters chopped final], an equal quantity 
of crumbs of bread, and a little lemon-peel grated, fome nutmeg, 
a little beaten mace, a little pepper and chopped parfley, a few 
fweet-herbs, an anchovy, mix it together. When it is done, 
butter one fide of your fifh, and ftrew fome of your mixture upon 
it; then begin to roll it up as clofe as poilible, and when the 
firft piece is rolled up, roll upon that another, prepared in the 
fame manner, and bind it round with a narrow fillet, leaving as 
much of the fifh apparent as may be; but you muft mind that 
the roll muft'not be above four inches and a half thick, or elfe 
one part will be done before the infide is warm ; therefore we 
often parboil the infide roll before we roll it. When it is enough, 
lay it in your difh, and prepare fauce as above. Garnifti with 
lemon. 
To boil fturgeon . 
CLEAN your fturgeon, and prepare as much liquor as will 
juft boil it. To two quarts of water a pint of vinegar, a flick 
of horfe-raddifh, two or three bits of lemon-peel, fome whole 
pepper, a bay-leaf, add a fmall handful of fait. Boil your fifh 
in this, and ferve it with the following fauce : melt a puund 
of butter, difiblve an anchovy in it, put in a blade or two of 
mace, bruife the body of a crab in the butter, a few fhrimps 
or craw-fifh, a little catchup, a little lemon-juice; give it aboil, 
drain your fiili well and lay it in yourdifh. Garnifti with fried 
oyfters, fiiced lemon, and feraped horfe-raddifh \ pour your 
N ? fauce 
