N. B. I think the above mode of serving it up in a dish the best, as it frequently happens that the shell of the callipee is not properly baked.
Glaize for Hams, Larding, roasted Poultry, &c.
Take a leg of veal, lean of ham, beef, some indifferent fowls, celery, turnips, carrots, onions, leeks cleaned and cut into pieces, a little lemon peel, mace, and black pepper, a small quantity of each; add three quarts of water, sweat them down till three parts done, discharge with water, and boil it till the goodness is extracted; then skim it, and strain the liquor into a large pan. Next day take the fat from it very clean; set the stock over a fire, and when warm clear it with whites and a few yolks of eggs; then add a little colour and strain it through a tamis; boil it quick till reduced to a glaize, and be careful not to let it burn.
N. B. In the same manner may be made glaize of separate herbs or roots, which will be serviceable on board a ship, or in the country, where herbs or roots cannot be procured at all times; and they are to be preserved in bottles, as they will not, when cold, be of a portable substance.
Fish plain boiled to be prepared thus:
Put them in clean boiling pump water well salted, and when served up to be garnished with fresh picked parsley and scraped horseradish; except salt fish, which should be properly soaked, then cut in pieces and put in cold water, and when it boils let it simmer six or eight minutes, and serve it up on a napkin with boiled parsnips and potatoes round, or on a plate, and egg sauce in a boat.
N. B. Fish should be chosen very fresh and of good appearance, it adding as much to their beauty as gratifying to the palate when dressed, there being in my opinion but two sorts—good and bad. But as an exception to the above observation, skate will be better for eating if kept for one or two days in a cool place before it is dressed.
Fish generally fried.
Pieces of skate.
Whitings.
Fillets of haddocks.
Smelts.
Soles.
Perch.
Flounders.
Slices of hollibut.
Slices of cod.