The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To dress Sturgeon, Cod, and Scute. falls from it till it is enough. In the mean time prepare this sauce: take a pint of water, an anchovy, a little piece of lemon-peel, an onion, a bundle of sweet herbs, mace, cloves, whole pepper, black and white, a piece of horse-radish ; cover it close, let it boil a quarter of an hour, then strain it, put it in the saucepan again, pour in a pint of white wine, about a dozen oysters and the liquor, two spoonfuls of catchup, two of walnut pickle, the inside of a crab bruised fine, or lobster, shrimps, or prawns, a piece of butter rolled in flour, a spoonful of mushroom-pickle, or juice of lemon. Boil all together; when the fish is enough, lay it in a dish, and pour the sauce over. Garnish with fried toasts and lemons. To boil Sturgeon. Clean sturgeon, and prepare as much liquor as will just boil it. To two quarts of water, a pint of vinegar, a stick of horse-radish, two or three bits of lemon-peel, some whole pepper, and a bay leaf, add a small handful of salt. Boil the fish in this, and serve it with the following sauce: melt a pound of butter, dis- solve an anchovy in it, put in a blade or two of mace, bruise the body of a crab in the butter, a few shrimps or craw-fish, a little catchup, and lemon-juice ; give it a boil, drain the fish well, and lay it in a dish. Garnish with fried oysters, sliced lemon, and scraped horse- radish ; pour the sauce in boats or basons. So you may fry it, ragoo it, or bake it. To ciimp Cod the Dutch way. Take a gallon of pump water, a pound of salt, and mix well together, take cod whilst alive, and cut it in slices of one inch and a half thick, throw it in the salt and water for half an hour; then take it out and dry it well with a clean cloth, flour it and broil it; or have a stewpan with some pump water and salt boiling, put in the fish, and boil it quick for five minutes; send oyster, anchovy, shrimp, or what sauce you please. Garnish with horse-radish and green parsley. To crimp Scute. Cut it in long slips cross-ways, about an inch broad, and put it in spring water and salt as above ; then have spring water and salt boiling, put it