Part 60 (2/2)

Take a pike, draw it & scale it, broil it whole, splat it or scotch it with your knife, wash out the blood clean, and lay it on a clean cloth, salt it, and heat the gridiron very hot, broil it on a soft fire, baste it with b.u.t.ter, and turn it often; being finely broil'd, serve it in a dish with beaten b.u.t.ter, and wine-vinegar, or juyce of lemons or oranges, and garnish the fish with slices of oranges or lemons, and bunches of rosemary.

_Otherways._

Take a pike, as abovesaid, being drawn, wash it clean, dry it, and put it in a dish with some good sallet oyl, wine vinegar, and salt, there let it steep the s.p.a.ce of half an hour, then broil it on a soft fire, turn it and baste it often with some fine streight sprigs of rosemary, parsley, and tyme, baste it out of the dish where the oyl and vinegar is; then the pike being finely broil'd, dish it in a clean dish, put the same basting to it being warmed on the coals, lay the herbs round the dish, with some orange or lemon slices.

_To broil Mackarel or Horn kegg._

Draw the Mackarel at the gills, and wash them, then dry them, and salt and broil them with mints, and green fennil on a soft fire, and baste them with b.u.t.ter, or oyl and vinegar, and being finely broil'd, serve them with beaten b.u.t.ter and vinegar, or oyl and vinegar, with rosemary, time, and parsley; or other sauce, beaten b.u.t.ter, and slices of lemon or orange.

_To broil Herrings, Pilchards, or Sprats._

Gill them, wash and dry them, salt and baste them with b.u.t.ter, broil them on a soft fire, and being broi'ld serve them with beaten b.u.t.ter, mustard, and pepper, or beaten b.u.t.ter and lemon; other sauce, take the heads and bruise them in a dish with beer and salt, put the clearest to the herrings.

_To bake Pikes._

Bake your pikes as you do carp, as you may see in the foregoing Section, only remember that small pikes are best to bake.

SECTION XV.

or

The Third Section for dressing of FISH.

_The most excellent ways of Dressing Salmon, Bace, or Mullet._

_To Calver Salmon to be eaten hot or cold._

Chine it, and cut each side into two or three peices according to the bigness, wipe it clean from the blood and not wash it; then have as much wine and water as you imagine will cover it, make the liquor boil, and put in a good handful of salt; when the liquor boils put in the salmon, and boil it up quick with a quart of white-wine vinegar, keep up the fire stiff to the last, and being througly boil'd, which will be in the s.p.a.ce of half an hour or less, then take it off the fire and let it cool, take it up into broad bottomed earthen pans, and being quite cold, which will be in a day, a night, or twelve hours, then put in the liquor to it, and so keep it.

Some will boil in the liquor some rosemary bound up in a bundle hard, two or three cloves, two races of slic't ginger, three or four blades of large mace, and a lemon peel. Others will boil it in beer only.

Or you may serve it being hot, and dish it on sippets in a clean scowred dish; dish it round the dish or in pieces and garnish it with slic't ginger, large mace, a clove or two, gooseberries, grapes, barberries, slic't lemon, fryed parsley, ellicksaders, sage, or spinage fried.

To make sauce for the foresaid salmon, beat some b.u.t.ter up thick with a little fair water, put 2 or three yolks of eggs dissolved into it, with a little of the liquor, grated nutmeg, and some slic't lemon, pour it on the salmon, and garnish the dish with fine sea.r.s.ed manchet, barberries, slic't lemon, and some spices, and fryed greens as aforesaid.

_To stew a small Salmon, Salmon Peal, or Trout._

Take a salmon, draw it, scotch the back, and boil it whole in a stew-pan with white-wine, (or in pieces) put to it also some whole cloves, large mace, slic't ginger, a bay-leaf or two, a bundle of sweet herbs well and hard bound up, some whole pepper, salt, some b.u.t.ter, and vinegar, and an orange in halves; stew all together, and being well stewed, dish them in a clean scowred dish with carved sippets, lay on the spices and slic't lemon, and run it over with beaten b.u.t.ter, and some of the gravy it was stewed in; garnish the dish with some fine sea.r.s.ed manchet or sea.r.s.ed ginger.

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