Part 63 (1/2)
Broil flounders as you do bace and mullet, souce them as pike, marinate, and dress them in stoffado as carp, and bake them as oysters.
_To boil Plaice hot to b.u.t.ter._
Draw them, and wash them clean, then boil them in fair water and salt, when the pan boils put them in being very new, boil them up quick with a lemon-peel; dish them upon fine sippets round about them, slic't lemon on them, the peel and some barberries, beat up some b.u.t.ter very thick with some juyce of lemon and nutmeg grated, and run it over them hot.
_Otherways._
Boil them in white-wine vinegar, large mace, a clove or two, and slic't ginger; being boil'd serve them in beaten b.u.t.ter, with the juyce of sorrel, strained bread, slic't lemon, barberries, grapes, or gooseberries.
_To stew Plaice._
Take and draw them, wash them clean, and put them in a dish, stew-pan or pipkin, with some claret or white wine, b.u.t.ter, some sweet herbs, nutmeg, pepper, an onion and salt; being finely stewed, serve them with beaten b.u.t.ter on carved sippets, and slic't lemon.
_Otherways._
Draw, wash, and scotch them, then fry them not too much; being fried, put them in a dish or stew-pan, put to them some claret wine, grated nutmeg, wine vinegar, b.u.t.ter, pepper, and salt, stew them together with some slices of orange.
_To bake a Lampry._
Draw it, and split the back on the inside from the mouth to the end of the tail, take out the string in the back, flay her and truss her round, parboil it and season it with nutmeg, pepper, and salt, put some b.u.t.ter in the bottom of the pie, and lay on the lampry with two or three good big onions, a few whole cloves and b.u.t.ter, close it up and baste it over with yolks of eggs, and beer or saffron water, bake it, and being baked, fill it up with clarified b.u.t.ter, stop it up with b.u.t.ter in the vent hole, and put in some claret wine, but that will not keep long.
_To bake a Lampry otherways with an Eel._
Flay it, splat it, and take out the garbidg, then have a good fat eel, flay it, draw it, and bone it, wipe them dry from the slime, and season them with pepper, salt, and nutmeg, cut them in equal pieces as may conveniently lye in a square or round pye, lay b.u.t.ter in the bottom, and three or four good whole onions, then lay a layer of eels over the b.u.t.ter, and on that lay a lampry, then another of eel, thus do till the pye be full, and on the top of all put some whole cloves and b.u.t.ter, close it up and bake it being basted over with saffron water, yolks of eggs, and beer, and being baked and cold, fill it up with beaten b.u.t.ter. Make your pies according to these forms.
_To bake a Lampry in the Italian Fas.h.i.+on to eat hot._
Flay it, and season it with nutmeg, pepper, salt, cinamon, and ginger, fill the pie either with Lampry cut in pieces or whole, put to it raisins, currans, prunes, dryed cherries, dates, and b.u.t.ter, close it up, and bake it, being baked liquor it with strained almonds, grape verjuyce, sugar, sweet herbs chop't and boil'd all together, serve it with juyce of orange, white wine, cinamon, and the blood of the lampry, and ice it, thus you may also do lampurns baked for hot.
_To bake a Lampry otherways in Patty-pan or dish._
Take a lampry, roast it in pieces, being drawn and flayed, baste it with b.u.t.ter, and being roasted and cold, put it into a dish with paste or puff paste; put b.u.t.ter to it, being first seasoned with pepper, nutmeg, cinamon, ginger, and salt, seasoned lightly, some sweet herbs chopped, grated bisket bread, currans, dates, or slic't lemon, close it up and bake it, being baked liquor it with b.u.t.ter, white-wine, or sack, and sugar.
SECTION XVII.
or,
The Fifth Section of FISH.
_Shewing the best way to Dress Eels, Conger, Lump, and Soals._