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Classic
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page 122
about a pound for the middle. Put them into a stew-pan, season them with a
little beaten mace, grated nutmeg and salt, a few sweet herbs, an onion, and a
quarter of a pint of fish broth or boiling water; cover them close, and let them
stew a few minutes; then put in half a pint of red wine, a few oysters with the
liquor strained, a piece of butter rolled in flour; shake the pan round, and let
them stew softly till they are enough. Take out the sweet herbs and onion, and
dish up. Garnish with lemon.
To fricasee Soals, Plaice, or Flounders.
Strip off the black skin of the fish, but not the white; then take out the
bones, and cut the flesh into slices about two inches long; dip the slices in
the yolks of eggs, and strew over them raspings of bread, then fry them in
clarified butter, and when they are enough, put them on a plate, and set them by
the fire till you have made the following sauce:
Take the bones of the fish, boil them up with water, put in some anchovy and
sweet herbs, such as thyme and parsley, and add a little pepper, with cloves and
mace. When these have boiled together some time, take the butter in which the
fish was fried, put it into a pan over the fire, shake flour into it, and keep
it stirring while the flour is shaking in; then strain the liquor into it, in
which the fish bones, herbs, and spice were boiled,
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