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Classic
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page 35
some parsley boiled and chopped fine, a little pepper and salt, and a few crums
of bread; mix all well together, and fill the mackerel; flour them well and
broil them nicely. Let your sauce be plain butter, with a little catchup or
walnut pickle.
To broil Cod's Sounds:
You must first lay them in hot water a few minutes; take them out, and rub them
well with salt, to take off the skin and black dirt, and to make them look
white; then put them in water and give them a boil. Take them out and flour them
well, pepper and salt them, and broil them. When they are enough, lay them in
the dish, and pour melted butter and mustard into the dish. Broil them whole.
OF STEWING.
To stew Beef Steaks.
Half broil the beef steaks, then put them into a stew pan, season them with
pepper and salt according to your palate; just cover them with gravy. Also put
in a piece of butter rolled in flour. Let them stew gently for half an hour,
then add the yolks of two eggs beat up, and stir all together for two or three
minutes, and serve it up. Garnish with pickles and horse-radish scraped.
To stew Chickens.
Cut two chickens into quarters, wash them and put them into a clean sauce-pan
with a pint of water, half a pint of red wine, some mace, pepper, a bundle of
sweet herbs, an onion, and a piece of stale crust of bread. Cover them close,
and stew
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