Knife, lay them in a dish, and poure on them some Vinegar, and strew
good store of Salt, let them lie for halfe an houre; in the mean time
set on the fire some water with a little White-Wine, Garlick, and sweet
Herbs as you please, putting into it the Vinegar and Salt wherein they
lay, when it boyles put in the biggest fish, then the next till all be
in; when they are boyled, take them out and drain them very well, then
draw some sweet butter thick, and mix with it some Anchoves shred small,
which being dissolved in the Butter, poure it on the fish, strewing a
little sliced Nutmeg, and minced Oranges and Barberries.


_To dresse Snails._

Take Snailes, and put them in a Kettle of water, and let them boyle a
little, then take them out, and shake them out of the shels into a
Bason; then take some Salt and scoure them very well, and wash them in
warme water, untill you find the slime cleane gone from them; then put
them into a Cullender and let them draine well, then mince some sweet
hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle
together, then let them stand an hour or two; then wash the shels very
well and dry them, and put into every shell a Snail, and fill up the
shell with Sallet-Oyle and herbs, then set them on a gridiron upon a
soft fire, and so let them stew a little while, and dish them up warm
and serve them up.


_To dresse pickle fish._

Wash them well while they are in the shell in salt water, put them into
a Kettle over the fire with out water; and stirre them till they are