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To broil Crimp Cod, Salmon, Mackerel, fyc.
nish with lemou notched, horse-radish, and parsley
crisped in a plate before the fire. Lay one slice of le-
mon on the head, and serve it up hot.
To broil Crimp Cod, Salmon, Whiting, or Haddock. Flour
it, and have a quick clear fife, set the gridiron high, broil
it of a fine brown, lay it in a dish, and for sauce have
good melted butter. Take a lobster, bruise the spawn
in the butter, cut the meat small, put all together in the
melted butter, make it hot, and pour it into your dish, or
into basons. Garnish with horse-radish and lemon.
Oyster Sauce is made thus. Take half a pint of oysters,
and simmer them till they are plump, strain the liquor
from them through a sieve, wash the oysters clean, and
beard them ; put them in a stcvvpan, and pour the liquor
over, but mind you do not pour the sediment with the li-
quor ; add a blade of mace, a quarter of a lemon, a spoon-
ful of anchovy-liquor, and a little bit of horse-radish, a
little butter rolled in flour, half a pound of butter melted,
boil it up gently for ten minutes; takeout the horse-
radish, the mace, and lemon, squeeze the juice of the
lemon in the sauce, toss it up a little, then put it into
your boats or basons.
To dress Lillie Fish. As to all sorts of little fish, such
as smelts, roach, &c. they should be fried dry, and of
a fine brown, and nothing but plain butter. Garnish
with lemon.
And to boil salmon the same, only garnish with lemon
and horse-radish.
And with all boiled fish, you should put a good deal of
salt and horse-radish in the water, except mackerel,
with which put salt and mint, parsley and fennel, which
chop to put. in the butter; some love scalded goose-
berries with them. Be sure to boil your fish well; but
take great care they do not break.
To hr ml >Mackerel. Clean them, split them down the
back, season with pepper and salt, mint, parsley, and
fennel, chopped fine, and flour them : broil of a light
brown, put them on a dish and strainer. Garnish with
parsley; 3auce, fennel and butter in a boat.
