Cut him in peices, and strew upon him salt and scalding vinegar, boyle
him in water and White wine, when he is boyling put in sweet Herbs,
Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out
of the Liquor, and let him drayn, in the mean time beat Butter and
Anchoves together, and pour it on the fish, squeezing a little Orange
and Lemon upon it.


_To dresse Oysters._

Take Oysters and open them, and save the Liquor, and when you have
opened so many as you please, adde to this Liquor, some White-wine,
wherein you must wash your Oysters one by one very clean, and lay them
in another Dish; then strain to them that mixed wine and Liquor wherein
they were washed, adding a little more Wine to them with an Onion
divided with some Salt and Pepper, so done, cover the Dish and stew them
till they be more then halfe done; then take them and the Liquor, and
pour it in to a Frying-Pan, wherein they must fry a pretty while, then
put into them a good peice of sweet butter, and fry them therein so much
longer; in the mean time you must have beaten the yolks of some Eggs, as
four or five to a quart of Oysters; These Eggs must be beaten with some
Vinegar, wherein you must put some minced Parsly and Nutmeg finely
scraped, and put therein the Oysters in the Pan, which must still be
kept stirring least the Liquor make the Eggs curddle, let this all have
a good warme on the fire, and serve it up.


_To dresse Flounders._

Flea of the black skin, and scowre the Fish over on that side with a