i$2 The Art of Cookery 9 
fauce into boats or bafons. So you may fry it, ragoo it, or 
bake it. 
To crimp cod the Dutch way . 
TAKE a gallon of pump water, a pound of fait, then boil it 
half an hour, fkim it well, cut your cod into flices, and when 
the fait and water has boiled half an hour, put in your flices. 
Two minutes is enough to boil them. Take them out, lay 
them on a fieve to drain, then flour them and broil them. Make 
what fauce you pleafe. 
To crimp fcate . 
IT muft be cut into long flips crofs-ways, about an inch 
broad. Boil water and fait as above, then throw in your fcate. 
Let your water boil quick, and about three minutes will boil 
it. Drain it, and fend it to table hot, with butter and mu- 
ftard in one cup, and butter and anchovy in the other. 
Tofricafey fcate? or thovnhack? white . 
CUT the meat clean from the bone, fins, &c. and make it 
very clean. Cut it int« little pieces, about an inch broad and 
two inches long, lay it in your ftew-pan. To a pound of the 
fiefh put a quarter of a pint of water, a little beaten mace, and 
grated nutmeg, a little bundle of fweet- herbs, and a little fait; 
cover it, and let it boil three minutes. Take out jthe fweet- 
herbs, put in a quarter of a pint of good cream, a piece of but¬ 
ter as big as a walnut rolled in flour, a glafs of white wine, keep 
fhaking the pan all the while one way, till it is thick and fmootfi ; 
then diih it up, and garnifti with lemon. 
To fricafey it hr own. 
TAKE ypur diih as above, flour it and fry it of a fine brown* 
in frefh butter ; then take it up, lay it before the fire to keep 
warm, pour the fat out of the pan, fhake in a little flour, and 
with a fpoon ftir in a piece of butter as big as. an egg; ftir it 
round till it is well mixed in the pan, then pour in a quarter 
of a pint of water, ftir it round, fhajce in a very little beaten pep¬ 
per, a little beaten mace ; put in an onion, and a little bundle of 
fweet-herbs, an anchovy, (hake it round and let it boil; then pour 
in a quarter of a pint of red wine, a fpoonful of catchup, a 
Jfttle juice of lemon, ftir if all together, and let it boil. When 
