Part 12 (2/2)

216. _To make artificial_ Sturgeon _another Way_.

Take out the bones of a turbot or britt, lay it in salt twenty four hours, boil it with good store of salt; make your pickle of white wine vinegar and three quarts of water, boil them, and put in a little vinegar in the boiling; don't boil it over much, if you do it will make it soft; when 'tis enough take it out till it be cold, put the same pickle to it, and keep it for use.

217. _To stew_ MUSHROOMS.

Take mushrooms, and clean them, the b.u.t.tons you may wash, but the flaps you must pill both inside and out; when you have cleaned them, pick out the little ones for pickling, and cut the rest in pieces for stewing; wash them and put them into a little water, give them a boil and it will take off the faintness, so drain from them all the water, then put them into a pan with a lump of b.u.t.ter, a little shred mace, pepper and salt to your taste (putting them to a little water) hang them over a slow fire for half an hour, when they are enough thicken them with a little flour; serve them up with sippets.

218. _To make_ ALMOND PUFFS.

Take a pound of almonds blanch'd, and beat them with orange-flower water, then take a pound of sugar, and boil them almost to a candy height, put in your almonds and stir them on the fire, keep them stirring till they be stiff, then take them off the fire and stir them till they be cold; beat them a quarter of an hour in a mortar, putting to them a pound of sugar sifted, and a little lemon-peel grated, make it into a paste with the whites of three eggs, and beat it into a froth more or less as you think proper; bake them in an oven almost cold, and keep them for use.

219. _To pot_ MUSHROOMS.

Take the largest mushrooms, sc.r.a.pe and clean them, put them into your pan with a lump of b.u.t.ter, and a little salt, let then stew over a slow fire whilst they are enough, put to them a little mace and whole pepper, then dry them with a cloth, and put them down into a pot as close as you can, and as you lie them down strinkle in a little salt and mace, when they are cold cover them over with b.u.t.ter; when you use them toss them up with gravy, a few bread-crumbs and b.u.t.ter; do not make your pot over large, but rather put them into two pots; they will keep the better if you take the gravy from them when they are stewed.

They are good for fish-sauce, or any other whilst they are fresh.

220. _To fry_ TROUT, _or any other Sort of Fish_.

Take two or three eggs, more or less according as you have fish to fry, take the fish and cut it in thin slices, lie it upon a board, rub the eggs over it with a feather, and strow on a little flour and salt, fry it in fine drippings or b.u.t.ter, let the drippings be very hot before you put in the fish, but do not let it burn, if you do it will make the fish black; when the fish is in the pan, you may do the other side with the egg, and as you fry it lay it to drain before the fire till all be fried, then it is ready for use.

221. _To make_ SAUCE _for_ SALMON _or_ TURBOT.

Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little b.u.t.ter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green.

The gravy of all sorts of fish is a great addition to your sauce, if the fish be sweet.

222. _To dress_ COD'S ZOONS.

Lie them in water all night, and then boil them, if they be salt s.h.i.+ft them once in the boiling, when they are tender cut them in long pieces, dress them up with eggs as you do salt fish, take one or two of them and cut into square pieces, dip them in egg and fry them to lay round your dish.

It is proper to lie about any other dish.

223. _To make_ SOLOMON GUNDY _to eat in Lent_

Take five or six white herrings, lay them in water all night, boil them as soft as you would do for eating, and s.h.i.+ft them in the boiling to take out the saltness; when they are boiled take the fish from the bone, and mind you don't break the bone in pieces, leaving on the head and tail; take the white part of the herrings, a quarter of a pound of anchovies, a large apple, a little onion shred fine, or shalot, and a little lemon-peel, shred them all together, and lie them over the bones on both sides, in the shape of a herring; then take off the peel of a lemon very very thin, and cut it in long bits, just as it will reach over the herrings; you must lie this peel over every herring pretty thick. Garnish your dish with a few pickled oysters, capers, and mushrooms, if you have any; so serve them up.

224. SOLOMAN GUNDY _another Way_.

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