When your Fish are gutted and well wash'd: put them upon your Fish-Plate;
the Jacks or Pikes, whether small or great, must have their Tails skewer'd
into their Mouths, so that they make a round figure, which is the Fashion.
Then put your Fish into the Kettle, into as much Water as will cover them.
Put into this Water, an Onion, with some Cloves stuck in it, some Mace,
some whole Pepper, a little bunch of sweet Herbs, a stick of Horse-Radish,
and half a Lemon. When your Liquor boils, add a little Vinegar, or
Verjuice; and when your Fish are boiled enough, let them drain before the
Fire. The Sauce for these, if they are served singly, is that directed for
the Salmon, or else some melted Butter, Anchovies dissolved in Water, over
the Fire, and some Shrimps; or for want of them, if you can get any of the
small Crabs, such as they sell in _London,_ about eight or ten a Penny, and
no bigger in their Bodies than to contain the quantity of a Golden-Pippin.
Take the Inside of the Bodies of these, and thicken your Sauce with them.
Or if you have Cray-fish, take the Bodies of them, and mix them well with
your Sauce, and cut the Tails in small bits, as big as Pease. The foregoing
way of boiling Fish gives them a relish.



To fry _Soles, Flounders, Plaise, Whitings, Smelts,_ and _Gudgeons,_ or
such like.

Take a large quantity of Hog's-Seam, or Lard, and melt it in a Pan, till it
is very hot; then put in your Fish, prepared as follows; but first you may
fry some Bread, in Lengths, as big as one's Finger, to drain for a Garnish.

As for Soles, skin them, and gut them, then flour them well, and toss them
into the Pan, turning them once, when you see the upper side of a yellow
Colour. When they are enough, put them into a Cullendar to drain before the