Take half a peck of fine Flower, and break into it one pound and half of
fresh Butter very small, then bruised Coriander seeds, and beaten Spice
with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
well together, and make them into a Paste with warm Milk and Sack:

Then lay into it a warm Cloth to rise, and when your Oven is hot, make
it into Rolls, and prick them, and bake them, and when they are baked,
draw them and cover them till they be cold; these also eat very finely,
if you butter some of them while they are hot.


51. _To dress Soals a fine way._

Take one pair of your largest Soals, and flay them on both sides, then
fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
lay them into a Dish, and put into them some Butter, Claret Wine and two
Anchovies, cover them with another Dish, and set them over a Chafingdish
of Coals, and let them stew a while, then serve them to the Table,
garnish your Dish with Orange or Limon, and squeeze some over them.


52. _To stew Fish in the Oven._

Take Soals, Whitings or Flounders, and put them into a Stew-pan with so
much water as will cover them, with a little Spice and Salt, a little
white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet
herbs, cover them and set them into an Oven not too hot; when they are
enough, serve them in; Garnish your Dish wherein they lie with
Barberries, raw Parsley, and slices of Limon, and lay Sippets in the
bottom.