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To dress Turbot, Salmon, Mackerel, <Spc.
To boil a Turbot. Lay it in a good deal of salt and
water an hour or two, and if it is not quite sweet, shift
the water five or six times; first put a good deal of salt in
the mouth and belly.
In the mean time set on a fish-kettle with spring water
and salt, a little vinegar, and a piece of horse-radish.
When the water boils, lay the turbot on a fish-plate, put
it in the kettle, let it be well boiled, but take great
care it is not too much done ; when enough, take off the
fish-kettle, set it before the fire, then carefully lift up the
fish-plate, and set it across the kettle to drain; in the
mean time melt a good deal of fresh butter, and bruise
in either the spawn of one or two lobsters, and the meat
cut small, with a spoonful of anchovy-liquor; then give it
a boil, and pour it in basons. This is the best sauce;
but you may make what you please. Lay the fish in the
dish. Garnish with scraped horse-radish and lemon.
To broil Salmon. Cut fresh salmon in thick pieces, flour
and broil them, lay them in a dish, and have plain melted
butter in a cup.
To broil Mackerel whole. Cut off the heads, gut and
wash them clean, pull out the roe at the neck end, boil
it, then bruise it with a spoon, beat up the yolk of an
egg, with a little nutmeg, a little lemon-peel cut fiue, a
little thyme, some parsley boiled and chopped fine, a
little pepper and salt, a few crumbs of bread: mix all
together, and fill the mackerel; flour it well, and broil it
nicely. Let the sauce be plain butter, with a little catchup
or walnut pickle.
To broil Herrings. Scale and gut them, cut off their
heads, wash them clean, dry them in a cloth, flour and
broil them; take the heads and mash them, boil them in
small-beer or ale, with a little whole pepper and an onion.
Let it boil a quarter of an hour, strain it; thicken it
with butter and flour, and a good deal of mustard. Lay
the fish in a dish, and pour the sauce into a bason; or
plain melted butter and mustard.
To fry Herrings. Clean them as above, fry them in
butter ; have readjr a good many ouions peeled and cut
