made Plain and Eafy. 183 
It is enough, take out the fweet-herbs and onion, and put in the 
hill to heat. Then difh it up, and garnifh with lemon. 
5 T 0 fricafey foals white . 
SKIN, wafh, and gut your foals very clean, cut offtheir heads, 
dry them in a cloth, then with your knife very carefully cut the 
flefh from the hones and fins on both Tides. Cut the flefh 
long-ways, and then acrofs, fo that each foal will be in eight 
pieces: take the heads and bones, then put them into a faucepan 
with a pint of water, a bundle of fweet-herbs, an onion, a little 
whole pepper, two or three blades of mace, a little fait, a very 
little piece of lemon-peel, and a little cruft of bread. Cover it 
clofe, let it boil till half is wafted, then ftrain it through a fine 
fieve, put it into a ftew-pan, put in the foals and half a pint of 
white wine, a little parfiey chopped fine, a few mufhrooms cut 
fmall, a piece of butter as big as an hen’s egg rolled in flour ? 
grate in a little nutmeg, fet all together on the fire, but keep 
ihaking the pan all the while till the fifh is enough. Then difh 
it up, and garnifh with lemon. 
T0 fricafey foals hr own. 
CLEANSE and cut your foals, boil the water as in the fore« 
going receipt, flour your fifh, and fry them in frefh butter of 
a fine light brown. Take the flefh of a fmall foal, beat it in 
a mortar, with a piece of bread as big as an hen’s egg foaked in 
cream, the yolks of two hard eggs, ond a little melted butter, a 
little bit of thyme, a little parfiey, an anchovy, feafon it with 
nutmeg, mix all together with the yolk of a raw egg and with 
a little flour, roll it up into little balls and fry them, but not 
too much. Then lay your fifh and balls before the fire, pour 
out all the fat of the pan, pour in the liquor which is boiled 
with the fpice and herbs, ftir it round in the pan, then put in 
half a pint of red wine, a few truffles and morels, a few mufh¬ 
rooms, a fpoonful of catchup, and the juice of half a fmall le¬ 
mon. Stir it all together and let it boil, then ftir in a piece of 
butter rolled in flour ; ftir it round, when your fauce is of a fine 
thicknefs, put in your fifh and balls, and when it is hot difh it 
up, put in the r balls, and pour your fauce over it. Garnifh with 
lemon. In the fame manner drefs a fmall turbot, or any flat 
fifh. 
