Dress them as they come out of the water, and endore them with butter, then put them on the gridiron, with a little farce, or with some salt, and a twigge of Sage, or fine herbs.
For to make your farce take sorrell, parsley, and raw yolks of eggs, mince and season all together with a twigge of thime, then put it into your Soies, and make a sauce with fresh butter, salt, vinegar, peper, chibol, and pars∣ley, all passed in the panne, and the sauce very short, serve with a little nugmegge up∣on it.