_To dresse Flounders or Playce with Garlick and Mustard._

Take Flounders very new, and cut all the Fins and Tailes, then take out
the Guts and wipe them very clean, they must not be at all washt, then
with your Knife scorch them on both sides very grosely; then take the
Tops of Tyme and cut them very small, and take a little Salt, Mace, and
Nutmeg, and mingle the Tyme and them together, and season the Flounders;
then lay them on the Grid-iron and bast them with Oyle or Butter, let
not the fire be too hot, when that side next the fire is brown; turn it,
and when you turn it, bast it on both sides till you have broyl'd them
brown, when they are enough make your sauce with Mustard two or three
Spoonfull according to discretion, six Anchoves dissolved very well,
about halfe a pound of butter drawn up with garlick, vinegar, or bruised
garlick in other vinegar, rubb the bottome of your Dish with garlick. So
put your sauce to them, and serve them, you may fry them if you please.


_A Turkish Dish._

Take fat of Beefe or Mutton cut in thin slices, wash it well, put it
into a pot that hath a close cover, then put into it a good quantity of
clean pick'd rice, skim it very well; then put into it a quantity of
whole Pepper, two or three whole Onyons; let all this boyle very well,
then take out the Onyon and dish it in Sippets, the thicker it is the
better.


_To dresse a Pyke._