_Shrewsbury._

Take fresh Herrings, and when they are scaled and cleaned, put them in a
glazed earthen Vessel, where they can lie straight; then put in as much of
the following Liquor as will cover them, _viz._ an equal quantity of fine
pale and old strong Beer, with Vinegar, which is the best, or else all
Vinegar, or as some do, put two parts of Vinegar and one of Water; any of
these will do well. Then put in some Bay-Salt, such a quantity as you think
will season it to your mind, and to that a tenth part of Salt-Petre, which
will not make it salt, but give it a fine relish: to these put two or three
Bay-Leaves, a bunch of sweet Herbs, some Cloves, or _Jamaica_ Pepper, and
some whole Pepper; then cover your Pan, and bake it in a quick Oven, with
Bread. These must be eaten cold; they are excellent for a Country
Breakfast, especially, if they are warm of the Spice, and if they are well
done, the very Bones will dissolve.



To draw _Gravey_ for a private _Family._ From the same.

Take some fleshy part of Beef, without Fat, and cut it in pieces about the
bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan,
with a little fresh Lard, or a little Butter, a little Onion sliced, some
Powder of sweet Marjoram, and a little Pepper. Cover all close, and stir it
now and then till the Gravey is come out enough, and then pour on it some
Water, when the Gravey is brown, and stir all together, and let them boil
some time; then strain it off, adding a little Lemon-Juice.