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HAving boil'd your Cockles out of the shells and cleans'd them well from gravel, then break ten Eggs, and put your Cockles therein with Ginger, Nutmeg and Cinamon, beat them together with some grated bread, with half a pint of Cream; having made your Butter pretty hot in the Frying-pan, put in your Frigassie, ever and anon supplying the sides of the Pan with
a little Butter: when it is fryed on the one side, Butter your Plate and turn it, adding some fresh Butter to your Pan, in with it again, and fry it brown; then dish it up▪ squeezing some juyce of Lemons thereon, strowing on Ginger and Cinamon. If you have a desire to have it be coloured green, you may do it with the juyce of Spinage▪ if so, quarter your frigassie.
In like manner you may frigassie Prawns▪ Periwinkles, or any other small shell-Fish.
Take a Carp whilst living, draw and wash it, removing the Gall, Milt or Spawn; having so done, make a pudding of Al∣mond Paste, grated Manchet, Currans, Cream, grated Nutmeg, raw yolks of Eggs, Carraway-seed, candied Lemon-Pill, and Salt, make it stiff, and put it through the Gills into the Carps belly. You must roast it in an Oven upon two or three cross sticks over a brass Pan, turn it and let the Gravy drop into the Pan till roasted enough: put to it, when disht, a sauce made of White wine or Claret, the Gravy of the Carp, a couple of Anchovies dissolved therein, Nutmeg and Manchet grated, beat them up thick with some sweet Butter, and the
yolk of an Egg or two, pour this sauce on your Fish.
Otherways you may take a large live Carp, and when it is scaled and drawn, make a little hole in the belly, and with the Pudding aforesaid, force his belly full, then put it on a spit, having stitcht the hole up close: when it is enough dish it on Sippets, adding to the Gravy, which you must carefully save, some Oyster liquor and drawn Butter; your lair ought to be pretty thick: then garnish your dish with small Fish fryed, as Smelts, Roches, Gud∣geons, &c. as also some shell-Fish stew'd or. fryed.
Take a full grown Carp, scale it, and scrape off the slime, then wipe it clean, draw it and wash out the blood, then steep it in White wine, Wine-Vinegar, with three or four Cloves of Garlick, large Mace, whole Cloves, gross Pepper, sliced Ginger and Salt; let it steep thus two hours and a half, then put a clear scoured Gridiron on a slow fire, and broil it thereon, baste it with some sweet Sallet Oyl, in which was infused Tyme, Sprigs of Rosemary, Par∣sley, sweet Majoram, and some few Bay∣leaves:
being broil'd enough, or near upon boil up the ingredients it was steeped i•• for sauce, adding thereto some Oyster li∣quor; then dish it with the Spices on your Carp, and the H••rbs round about, the•• ••un it over with drawn Butter.
Take a good large fat Conger, dra•• wash it and scrape away the slime, then cu•• off the Finns, and spit it like a Roman S•• after this put some beaten Nutmeg into the belly thereof, with Salt, stript Tyme, and some large Oysters parboil'd, roast it with the skin on, and preserve its Gravy for sauce. You may otherways roast it cut into pieces three inches long, placing Bay∣leaves between every piece: when it is near enough, take the Gravy and boil it up with Claret wine, Wine Vinegar, beaten Butter, and a couple of Anchovies dis∣solved, with two or three slices of Orange.
Scald a fat Conger, then cut him into pieces, salt and broil it, baste it with Rose∣mary, Tym•• and Savory steept in Oyl; and when enough, serve it up with the sprigs of those Herbs and Parsley about
it in beaten Butter and Vinegar.
Scald your Conger, and cut off the Fins, then splat it, flower it, and fry it in clarified Butter crisp; sauce it with beaten Butter and Vinegar, juyce of Lemons, garnish it with fryed Parsley, fryed Ellicsanders or Clary in Butter.
After you have boil'd your Crabs in Water and Salt, steep them in Oyl and Vi∣negar, well incorporated by beating; then put your Gridiron over a soft fire, and put your Crabs thereon; as they broil baste them with Rosemary branches; being broil'd, serve them up with Oyl and Vine∣gar, or Vinegar and beaten Butter, with the Rosemary Branches they were basted▪ with.
Take out all the meat of the body of your Crabs, and breaking the claws, mince the meat thereof into the rest, and add thereto a little Claret wine, some Fennel minced, and a grated Nutmeg, let these boil, then put in a little drawn Butter, Vi∣negar,
and the yolks of two Eggs; then put the meat, being enough, into its pro∣per shell, and garnish it round with the small leggs, in the buttering put some Ci∣namon and Ginger.
Boil some large Crabs, and take the meat out of the great Claws, flowre and fry it, then take the meat out of the body, strain the one half for sauce, and the o∣ther reserve for frying, and mix it with grated bread, Almond Paste, Nutmeg and Salt with yolks of Eggs, fry it in clarified Butter, first dipt in Batter; then let your sauce be beaten Butter with juyce of O∣range and grated Nutmeg, beaten up thick with some of the strained meat: Then run it over with beaten Butter, placing the little leggs about the meat, and fryed Par∣sley round the dish brim.
Make choice of a large Silver Eel, draw ••t, fley it, and cut it in pieces, somewhat longer than your middle finger; then spit it on a small spit, placing between every piece a Bay-leaf, or instead thereof you may use Sage-leaves; spit your pieces cross ways: being throughly roasted; (for other∣wise
it is dangerous meat) serve it with Butter beaten up thick, with juyce of O∣range or Vinegar and beaten Nutmeg; o∣therwise you may dredge it with beaten Carraway seed, Cinamon, and grated Bread, and serve it up with Venison sauce.
Strip a good large Silver Eel, and cut it into pieces four inches long; when you have well dry'd them, put them into a Dish; then take some Salt and Mace, Nut∣meg and a little Pepper beaten small, with a piece of Lemon-pill, two or three Oni∣ons and Tyme small minced; strow these ingredients all made very small on you•• pieces of Eel with yolks of Eggs, and be sure that you mingle in your seasoning well with your hands; then spit your Eel cross ways on a small spit, putting a Sage leaf between each piece; you may chuse whe∣ther you will turn them round constant∣ly, letting them stand on the one side till they hiss and grow brown, and then turn the other side to the fire; save your Gravy in the Dish▪ wherein the Eel was seasoned, baste it with drawn Butter; then put to your Gravy Claret, minced Oysters, Nut∣meg grated, and a pr••try big Onion, give it a
walm with a little drawn Butter, and dish up your fish, running your lair over it.
Splat a large Eel down the back, joynt∣ing the back-bone; being drawn and the blood washed out clean, leave the skin on cutting it into four equal pieces, Salt them and baste them with Butter, broil them o•• a soft fire; being enough, serve them with beaten Butter and juyce of Lemon, with sprigs of Rosemary round about them.
Let your Fish be very dry, then wash i•• over with Butter, strowing good store of Salt over that; having first cut it into seve∣ral pieces: then having your Gridiron very clean, set it over the fire, till it be exceed∣ing hot, and wash the barrs with Butter; then put on your Fish upon the Gridiron, with the salted side towards the fire, but∣tering the upper side; when you think them enough on the one side, turn them upon the other, basting still the upper side; the extraordinary seasoning will so bind the Fish that it will not break; being ready, dish it up with beaten Butter and juyce of Orange.
Take a Jole of Ling boil'd and cold, and cut it out into pieces about the bigness of your thumb, then make a batter of a very little flower, and eight yolks of Eggs; your Pan being over the fire with clarified Butter, and very hot, dip your Ling into the batter, and ••ill your Pan therewith; or you may fry it without batter, only flower∣ing it, and so fry it in clarified stuff; being enough, dish it up, and lay on your Ling half a score patched Eggs, then run over the Ling with drawn Butter; you may Oyl your Ling instead of Butter, if you please.
Take your Lobsters and half boil them, then take the meat out of the shells, lard the meat of the claws, tail, and legs with fat salt Eel; then spit this meat with some salt Eel on a small spit with Sage or Bay∣leaves between every piece, stick on the Fish some Cloves with some sprigs of Rose∣mary: let the barrel of the Lobster be roasted whole, basting them with sweet Butter; let your sauce be made of Claret wine, the Gravy of the Fish, juyce of O∣range,
Anchovies, with some Butter and Nutmeg beaten up thick.
Take the tails of your Lobsters, and split them long-ways into two, then crack your claws and put them over the Gridiron, with the barrel whole salted••, baste them with sweet Butter, Tyme, Rosemary, Parsley and Savory; being enough, serve it up with Butter and Vinegar.
Take out the meat of the barrels, and put thereto some Claret wine▪ the yolks of two Eggs, a little minced Fennel and grated Nutmeg, then let it boil up with the meat of the tails and claws with drawn Butter and Vinegar; dish them up on Sippets in Saucers on a plate, garnish them with Fen∣nel and Bay-leaves.
Take your Lump and fley him, then splat him, and having divided him, cut each side into two pieces, then season it with Salt, Nutmeg and Pepper; your Pan being hot, fry him with clarified Butter, and dish it up with slices of Oranges, Goosber∣ries,
Grapes, Barberries and Butter.
Take it and fley it, and cleanse it well within; then season it with Salt, Mace, Pepper and Nutmeg, put into the belly an Onion, and a Bay leaf, roast it and serve it up with beaten Butter and slices of Lemon.
Let your Mullets be drawn, scaled, scotched, wash'd clean, and then wiped dry; having flowred them, fry them in clarified Butter: being enough, dish them and sauce them with Claret, sliced Ginger, grated Nutmeg, Anchovies, Salt and some sweet Butter beaten up thick together, gar∣nish it with slices of Lemon. The largest Mullets are best for boiling, soucing or baking, and the leaft for frying.
Let your Mullets be drawn and cleansed, as above specified, then lay them in a Pan or dish, and put to them some very good Sallet Oyl, Wine Vinegar, Salt, some sprigs of Rosemary, Tyme and Parsley; then lay on your Gridiron over a soft fire, and being made pretty hot, lay on your Fish, basting
it with what it was steeped in; when broil'd enough, dish it up, and sauce it with An∣chovies, juyce of Lemon, and Butter bea∣ten up to a thickness.
Having skin'd your Fish, put them into boiling Water seasoned with Salt; having lain there a little while, take them out & dry them well with a cloath; then flowre them, then take half a score Eggs, the yolks only of them, and the whites of three more, some flowre, Nutmeg, Ginger and Salt; then take a little Parsley boiled green and minced small, and beat all these together with a little Sack till the batter become thick: Having set over your Pan with clarified Butter, and being hot dip in the Maids into your batter, and so fry them brown and crisp; being enough, dish them up with Butter, Nutmeg, Vinegar, and the Livers of the Fish beaten together; then take a pretty quantity of Parsley, and fry it crisp and green, and strow it all over your Fish.
Put your Muscles into a Kettle, in which there is as much boiling Water as will co∣ver
them; being enough, take them up and beard them; then wash them in warm water, wipe them dry and flowre them; being fry∣ed crisp, dish them up with Butter, bea∣ten up with the juyce of Lemon and Par∣sley, strowed over them, fryed crisp and green.
Make choice of your largest Oysters for roasting, which you must first open, and then parboil them in their own liquor: af∣ter this wash them clean in some warm Water; wipe them dry, and let them cool; then take some very fine Lard, and lard each Oyster therewith; then spit them on a couple of skuers, strowing on them some Nutmeg, Cloves and Pepper beaten very small; bind these skuers to a spit and so roast them, basting them with Anchovie sauce, and some of their own liquor: being roasted enough, bread them with a crust of a Manchet grated, and dish them with Gravy, the fat whereof you must blow off, unto which add the juyce of Oranges or Lemons.
Open some large Oysters, and put them
in a dish with some minced Tyme, Nut∣meg and bread grated, and a little Salt; then chuse your largest bottom Oyster shells, and put therein two or three Oy∣sters, adding to them a little Butter; then place these shells on a Gridiron, suffering them thereon to boil till the lower side be brown, supplying it still with melted Butter: when they are enough, put into each shell a little Claret, grated Nutmeg, a little of their own liquor, minced Tyme with grated bread, and let them boil again; then with some drawn Butter dish them up. Scollop—shells are much better than their own to broil them in.
Take a quart of large Oysters opened and parboil'd in their own liquor, then pour them into a Cullender, saving the li∣quor, then wash them very clean in warm Water; after that wipe them dry, beard them and put them into a Pipkin with large Mace, a large Onion, a little Butter, some of their own liquor, White wine, Wine-Vinegar and Salt: having stew'd them well, set some large Oyster shells or Scollop shells over a Gridiron, putting in∣to each shell, as many Oysters as it will
well nigh contain with some of the stewed liquor; let the fire on which they are broil'd be soft; when they are enough, fill the shells with drawn Butter, and so serve them up.
Take a pottle of large Oysters well cleans'd and parboil'd in their own liquor, then dry them and flowre them, and fry them in clarified Butter; or you may first dip them in a batter made of Eggs, Flowre, and Cream, seasoned with a little Salt: Whilst these are frying, have in readiness some butter'd Prawns or Shrimps stew'd in Cream and sweet Butter, and lay these at the bottom of your Dish, laying your Oysters fryed crisp round about them; run them all over with juyce of Oranges, and beaten Butter; with slices of Lemon on the top of all.
Season very well your Pike with Salt, and then lard him all over with pickle Herring; then season him again with bea∣ten Pepper, Nutmeg, and some minced Tyme; then tye him with pack thread to your spit, not turning him constantly
round, but letting some times the ba•• stand towards the fire, sometimes the sides then dissolve a couple of Anchovies i•• Butter, and baste it therewith; after it i•• half roasted, take a stick of Oysters, wi•• a Bay-leaf betwixt each and put to it; you roast a couple of Pikes, as that you ma•• do by tying one to the one side of th•• spit, and the other to the other side, the you must have a couple of sticks of Oy∣sters, placing a dish under them to sa•• the Gravy, putting thereto some Clare•• Oyster liquor, minced Tyme, and a grate•• Nutmeg; your Oysters being roasted, dra•• them into the Dish withdrawing the Bay leaves, adding thereto an Onion cut into slices; then dish up your Pike or Pikes with the back or brown side upwards; then put a ladleful of drawn Butter to you lair and Oysters, and pour it over your Pikes, garnishing them with Lemons; the best and surest way is to put your Pike in a Dish and bake it, and the same form you put him in, shift him into your dish you send him up in, and so lair him as before.
Take a Pike, scald and splat him, hack the inside with a knife, and it will be
ribbed, then wipe him dry, flowre him and fry him in clarified Butter, a little Tyme, then take him up, wipe the Pan, and put him in again with Claret, sliced Ginger, Nutmeg, two Anchovies, Salt and Saffron beaten very-well, then fry him till this last liquor be half consumed; then put in some sweet Butter, shake it well, and dish it up with sliced Oranges or Lemon: you may rub the bottom of the Dish with a clove of Garlick, if you like it.
Being drawn and wash'd clean, dry it and put it into a Dish with good Sallet Oyl, Wine Vinegar and Salt, there let it steep a little while; then put on your Gridiron and broil your Pike over a soft fire, turn it and baste it often with sprigs of Rosemary, Parsley and Tyme, out of the dish wherein it was steeped; the Pike being broil'd, take the steeping and warm it on the coals, and pour it on your Fish, laying the Herbs round the Dish with slices of Oranges.
Gill, wash and dry them, season them with Salt, then broil them over a soft fire, and baste them with Butter; being enough,
serve them up with beaten Butter, Mu∣stard and Pepper: or, you may sauce them with the juyce of their own heads squeez'd between two Trenchers with some Beer and Salt.
Having drawn, wash'd and dryed, then scotch them on both sides, and broil them, let your lair be Butter and Vinegar: You may add to them in the same dish Salmon∣peels, or indifferent big Trouts split; if you place the outside uppermost, each Fish will seem double, if the other side upmost, it will appear of a lovely yellow; let your lair be a ladleful of drawn Butter, a little Vinegar, and some grated Nutmeg; a top strow Parsley fryed crisp and green.
You must take out the bone in the first place, by running your knife all along up∣on the backside of your Fish, raising the Flesh on both sides from head to tail; then cut each Fish into three or four collops ac∣cording to their bigness; dry it well, and corn it with a little Salt, then flowre it, and when your clarified Butter is very hot in the Pan, put in your Fish-collops; when
almost ready, take it up and set it by the fire, or in some hot place till you have cleans'd your Pan, then put therein a ladle∣ful of Butter, some White wine and Oy∣ster liquor; it will not be amiss to take the meat of two or three Crabs, and put therein with your Flounder-Collops or Plaice, as also some whole and some minced Oysters, some Tyme minced, a Nutmeg grated, two or three Anchovies; let all these stew in a Pan, not putting in your Collops till these last mentioned ingredi∣ents have stewed a pretty while; then dish them on Sippets, and run them over with your lair; let your garnish be slices of O∣ranges, and the yolks of hard Eggs chop∣ped small: in this manner you may dress any solid or hard Fish, as Mullets, Pike, Bace, Bream, &c.
Let your Salmon be drawn at the Gills, then scale it and cleanse it from blood and slime, then lard it with a fat salt Eel, put into his belly some sweet Herbs whole, and fill it up with stew'd Oysters that are large, and some Nutmeg mingle therewith, not forgetting to put in therewith an O∣nion, and a little Garlick; then place your
Salmon in a Pan upon sticks laid a cross, and put it into an Oven with some Clarer wine in your Pan with Anchovies dissolved therein; as it drops baste it with Butter, and the liquor that is in the Pan: when it is enough, take what is in the Pan and boil it up with Pepper, Nutmeg, Rosemary and Bays; blowing off the fat, beat it up thick with Butter: having laid your Sal∣mon in a very large dish, rip up his belly, and take away the Herbs, drawing out one half of the Oysters into the dish, then pour on your sauce and serve it up.
Take a Jole or Side of Salmon; if the first, cut it into three or four pieces, if the other, into half a dozen pieces; season each piece with Salt, Nutmeg, and a little Cinamon; then stick them with a few Cloves, and spit them on a small broach, laying between every piece a Bay leaf, sticking here and there some sprigs of Rose∣mary; as it roasts baste it with Butter. Let your sauce be the Gravy of the Sal∣mon, Butter, juyce of Oranges, Cinamon and Sugar; beat up the sauce indifferent thick, and garnish the Dish with grated Bread and slices of Lemons.
Take a piece of fresh Salmon, it matters not whether the middle piece or tail, and cut it into the length and thickness of ••our fore-finger; then take some sweet Herbs with Parsley and a little Fennel, and mince them very small; then take some Salt, Mace, Nutmeg, Ginger, Cloves, all beaten together, and put them to your Sal∣mon, with the yolks of half a score Eggs, and commix these very well to∣gether; in the mean time get your Pan in readiness full of clarified stuff and very hot, then with all imaginable expedition scatter your Fish with its ap∣purtenances, and be sure that you keep it from frying in lumps; when it is three quarters fryed, pour away your liquor from it, and in its room put in some Oyster li∣quor, some White wine, some large Oy∣sters, a couple of Anchovies, a large Onion, Nutmeg and minced Tyme: being ready, dish it, and pour thereon the yolks of four Eggs, beaten with some of the aforesaid li∣quor, and run it over with drawn Butter, garnish it with Oysters, and serve it up on Sippets.
Take a chine of Salmon, and cut it in∣to pieces, flowre it and fry it crisp and brown in clarified Butter, then take a lit∣tle Claret, grated Nutmeg, some sweet But∣ter, Oyster liquor and White wine Vine∣gar; these must be stewed a little while together; then dish up your Salmon, and pour on this sauce: having in readiness Parsley fryed green, or Ellicsanders and Sage leaves fryed in Batter, garnish it with quarter'd Oranges round the dish, with some fryed greens.
Take any part of the Salmon, whether jole or chine, and lay it a steep in Claret and Wine Vinegar, wherein you must put some whole Cloves, a little large Mace, a clove of Garlick, gross Pepper, sliced Gin∣ger, and a little Salt; let it steep herein an hour and a half, then broil it over a soft fire, basting it with Butter, sprigs of Rose∣mary, sweet Marjoram, Parsley, Tyme, and a few Bay-leaves: when it is near upon broil'd, take the liquor wherein i•• was steeped, and boil it up with Oy∣ster liquor, then dish up your Fish••, and
pour your lair thereon, laying the Herbs advantageously about it.
Take your Soals and draw them, then skin them and dry them, then take sweet Marjoram, Tyme, Winter-Savory, and a sprig of Rosemary, and mince these small, add hereunto some Salt and grated Nut∣meg, and season your Soals therewith mo∣derately; then lard your Soals with a fat fresh Eel, and after this steep them an hour in White wine, and Anchovies there∣in dissolved; then take them up, and up∣on a small spit roast them, put the dish; wherein they were steeped, under them, baste them with Butter, and being enough, boil up the Gravy, and what it dropt into; then dish them, and pour this lair upon them, laying on some slices of Lemon.
Take a jole of fresh Sturgeon, wipe it dry, and cut it into pieces as big as a Turkey's Eggs, season them with Nut∣meg, Pepper and Salt, stick each piece with two or three sprigs of Rosemary, and a Clove or two; in the spitting, put between every piece a Sage or Bay leaf, baste t••em
with Butter; when enough▪ serve it up with Venison sauce or its own Gravy, But∣ter, juyce of Orange and Nutmeg, all bea∣ten up together.
Take a Rand or Jole that is fresh, salt it and steep it in good Sallet Oyl and White wine Vinegar about an hour, then put it over a soft fire, and baste it with what it was steeped in, with branches of Tyme and Rosemary: being ready, serve it up with some of that it was basted with, and some of the Rosemary; or you may take for sauce Butter and Vinegar beaten up with slices of Lemons.
Take a Jole of fresh Sturgeon, and cut it into fine slices of an indifferent thickness, take your knife and hack it, that it may look as if it were ribbed, when it is fryed; let your Pan with clarified stuff be hot before you put it in: being half fry∣ed take it up, and cleansing your Pan, put it in again with some White wine, bea∣ten Saffron, Salt and an Anchovy: having fryed it a while, put in some Butter, grated Nutmeg, minced Lemon, and grated Gin∣ger,
then rub your dishes bottom with •• ••ttle Garlick and serve it up.
Cut your Turburt into slices about two ••ches thick, hack it with the back of your ••nife, then fry it in clarified Butter (ha∣••ing first flowred it) till it be brown or ••alf ready; then take it up, cleanse your ••an, and in with it again, with White ••ine, Anchovies, Nutmeg, Salt, Ginger, ••nd beaten Saffron; fry it thus a while, and ••hen put in some Butter, serve it up with ••ices of Lemon.
I should now according to my fore∣going method give you an account how Turburt is to be roasted and broil'd: but ••ecause it is in all respects so done as fresh Sturgeon, I shall desist here, and refer you ••o the forementioned Heads or Titles.
These you must first uncase, or take the meat out of the shells, which you must put into a dish with a pint of Claret, an O∣••ion sliced small, a couple of Anchovies, with a faggot of sweet Herbs: stew these a little while over a chafing-dish of coals
with Ginger and Nutmeg; then put th•• into a Pan, with the yolk of an Egg, Vi••¦gar and Butter, and giving them a toss two, serve them up on Sippets.
Put your Scollops over a Gridiron, th•• wash the meat in warm Water; being •• of the shells, slice it and season it with Ci••¦mon, Nutmeg and Ginger; then •• thereof into each particular shell with so•• Butter, grated Bread, and a little Vi••¦gar; when they are enough, serve th•• up in their shells on Plates.