220. To fry TROUT, or any other Sort of Fish.
Take two or three eggs, more or less according as you have fish to fry, take the fish and cut it in thin slices, lie it upon a board, rub the eggs over it with a feather, and strow on a little flour and salt, fry it in fine drippings or butter, let the drippings be very hot before you put in the fish, but do not let it burn, if you do it will make the fish black; when the fish is in the pan, you may do the other side with the egg, and as you fry it lay it to drain before the fire till all be fried, then it is ready for use.
221. To make SAUCE for SALMON or TURBOT.
Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green.
The gravy of all sorts of fish is a great addition to your sauce, if the fish be sweet.
222. To dress COD'S ZOONS.
Lie them in water all night, and then boil them, if they be salt shift them once in the boiling, when they are tender cut them in long pieces, dress them up with eggs as you do salt fish, take one or two of them and cut into square pieces, dip them in egg and fry them to lay round your dish.
It is proper to lie about any other dish.
223. To make SOLOMON GUNDY to eat in Lent
Take five or six white herrings, lay them in water all night, boil them as soft as you would do for eating, and shift them in the boiling to take out the saltness; when they are boiled take the fish from the bone, and mind you don't break the bone in pieces, leaving on the head and tail; take the white part of the herrings, a quarter of a pound of anchovies, a large apple, a little onion shred fine, or shalot, and a little lemon-peel, shred them all together, and lie them over the bones on both sides, in the shape of a herring; then take off the peel of a lemon very very thin, and cut it in long bits, just as it will reach over the herrings; you must lie this peel over every herring pretty thick. Garnish your dish with a few pickled oysters, capers, and mushrooms, if you have any; so serve them up.