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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.