of Butter, rub'd in a little Flour; then put in the Body of a Crab, or
Lobster, Shrimps, Oysters, and Mushrooms, and it is ready to pour over your
Fish: but some rather chuse to serve this Sauce in Basons, lest it be too
high for every Palate. However, when you have disposed your Fish well in
the Dish, garnish with fry'd Bread, Horse-Radish scraped, fry'd Parsley,
Lemon sliced and pickled, red Beet-Root sliced, and serve it up hot. If
your Sauce is serv'd in Basons; then take care to have one Bason of plain
Butter: but if all your Company happens to like the rich Sauce, your Dish
of fish will make a much better appearance to have some of the Sauce pour'd
over it, before you lay on your Garnish. Remember to lay your Spitchcot
Eels near the edge of the Dish.



To broil _Herrings,_ so as to prevent their rising in the Stomach. From the
same.

Take fresh Herrings, scale them, gut them, and wash them; and when they are
well dry'd with a Cloth, strew them with flour of Ginger, as you would any
Fish with Flour, then broil them; and when they are enough, the taste of
the Ginger is quite lost: then serve them with Claret, Butter, Salt, and
Mustard, made into a Sauce, and they will not at all disturb the Stomach.



A white _Fricassee_ of _Rabbits._ From the same.

Take three or four young Rabbits and cut them to pieces, then put them in a
Stew-pan, with four Ounces of Butter; then season them with some Lemon-Peel
grated, a little Thyme, a little sweet Marjoram, Pepper, Salt, and a little