while: then put them hot into the Gally-pot, when they are thick, and of a
reddish Colour. To heighten their redness, and keep them from burning to
the bottom, put into the Pan four or five pieces of pure Tin, as big as
Half-Crowns. But if you would have your Marmalade fine for Glasses, then,
when they are boil'd tender, take them out of the Liquor, and beat them
well in a Marble Mortar, and rub them through a Sieve; then put to them a
Pound of fine Sugar, and stir them well in the Liquor; boil them quick,
stirring them all the while, till they grow thick.

_Memorandum_, While they are boiling the second time, put in some pieces of
Tin, as before, and when they are enough, pour them hot into your Glasses
or Cups, first taking out the Pieces of Tin; and when your Marmalade is
cool, cover your Glasses and Cups with white Paper.



Boil'd _Tench._ From the same.

Take Tench, fresh from the Pond, gut them, and clear them from their
Scales; then put them into a Stew-pan, with as much Water as will cover
them, some Salt, some whole Pepper, some Lemon-Peel, a stick of Horse
Radish, a bunch of sweet Herbs, and a few Cloves; then boil them till they
are tender, and when they are enough, take some of the Liquor, and put to
it a Glass of White Wine, and a little Lemon-juice, or Verjuice, and an
Anchovy shred. Then boil it a few Minutes, and thicken it with Butter
rubb'd in Flour, tossing up a Pint of Shrimps with the Sauce, and pour it
over the Fish. Serve it with garnish of fry'd Bread, cut the length of
one's Finger, some Slices of Lemon and Horse-Radish scraped, with some
pickled Mushrooms, if you will, or you may toss up some of them in the
Sauce.