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Classic
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page 28
a bunch of sweet herbs. Put it in while the water is luke warm, and boil it
gently till enough, or about half an hour, if it be thick; or twenty minutes if
it be a small piece. Pour off the water, dry it well, and dish it neatly upon a
fish plate, in the centre, and garnish the dish with horse-radish scraped, (as
done for roast beef,) or with fried smelts or gudgeons, and with slices of lemon
round the rim.
The sauce to be melted butter, with and without anchovy; or shrimp or lobster
sauce in different basons.
To boil Mackerel.
Having cleaned the mackerel well, and soaked them for some time in spring water,
put them and the roes into a stew-pan, with as much water as will cover them,
and a little salt. Boil a small bunch of fennel along with them, and when you
send them up, garnish with the roes, and the fennel shred fine.
Sauce. --Grated sugar in a saucer; melted butter, and green gooseberries boiled,
in different basons; or, parsley and butter with a little vinegar, or lemon.
To boil Garden Stuff: French Beans.
Take your beans and string them, cut in two and then across, when you have done
them all, sprinkle them over with salt, stir them together, as soon as your
water boils put them in and make them boil up quick, they will be soon done and
they will look of a better green than when growing in the garden; if they are
very young, only break off the ends, then break in two and dress them in the
same manner.
To boil broad Beans.
Beans require a great deal of water, and it is not best to shell them till just
before they are ready to
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