Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.


120. _To boil a Cods Head._

Boil Wine, Water and Salt together, with whole Spice and sweet herbs,
and a little Horse-Radish Root, then put in your Cods head, and boil it
very well, then drain it well from the Water, and lay it in a dish over
a Chafingdish of Coals:

Then take some of the Liquor and two Anchovies, some butter and some
Shrimps, heat them over the fire, and pour over it, then poach some Eggs
and lay over it, and also about the Brims of the Dish; Garnish your Dish
with Limon and Barberries, so serve it to the Table very hot:

Thus you may do Haddocks or Whitings, or any other fresh Fish you like
best.


121. _To make Olives of Veal._

Take thin slices of a Leg of Veal, and have ready some Suet finely
shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs,
and a little salt mixed well together, then strew it upon the insides of
your slices of Meat, and roul them up hard, and make them fast with a
scure, so spit them and roste them, baste them with Butter, and serve
them in with Vinegar, Butter and Sugar.