rubbing it with a little Chalk. As you find them enough on one side, turn
them, and serve them, if they go to the Table alone, with Butter melted,
some Anchovy Liquor, and Oyster Sauce; these may make one of your grand
Dishes of Fish, but fry'd and boiled is enough, because there is never a
Dish of this kind, but there are many more at the same Treat, which will
give the Cook a great deal of difficulty, and besides you must still in
this Dish have some Spitchcot-Eels.

_N.B._ I forbear to mention here the manner of dresing Spitchcot-Eels, as
they are already set down in the first part of this Book.

When you fry Whitings, skewer their Tails in their Mouths; and some take
off their Skins.



The Grand Dish of Fish, and its Sauce.

When we have prepared these things, with regard to the grand Dish we
design, then make the following Sauce: _viz._



Sauce for a Bisque of Fish.

Take a Pint of Gravey, two or three spoonfuls of Mushroom Katchep, and a
spoonful or two of Mushroom Pickle; then add about a Gill of White Wine,
half an Onion, a slice of Lemon with the Peel, two Anchovies shred, some
Cloves, and Mace. When these have boiled half a quarter of an Hour, take
out the Onion, and Lemon, and thicken your Liquor, with about three Pounds