When you fry Whitings, skewer their Tails in their Mouths; and some take off their Skins.
The Grand Dish of Fish, and its Sauce.
When we have prepared these things, with regard to the grand Dish we design, then make the following Sauce: viz.
Sauce for a Bisque of Fish.
Take a Pint of Gravey, two or three spoonfuls of Mushroom Katchep, and a spoonful or two of Mushroom Pickle; then add about a Gill of White Wine, half an Onion, a slice of Lemon with the Peel, two Anchovies shred, some Cloves, and Mace. When these have boiled half a quarter of an Hour, take out the Onion, and Lemon, and thicken your Liquor, with about three Pounds of Butter, rub'd in a little Flour; then put in the Body of a Crab, or Lobster, Shrimps, Oysters, and Mushrooms, and it is ready to pour over your Fish: but some rather chuse to serve this Sauce in Basons, lest it be too high for every Palate. However, when you have disposed your Fish well in the Dish, garnish with fry'd Bread, Horse-Radish scraped, fry'd Parsley, Lemon sliced and pickled, red Beet-Root sliced, and serve it up hot. If your Sauce is serv'd in Basons; then take care to have one Bason of plain Butter: but if all your Company happens to like the rich Sauce, your Dish of fish will make a much better appearance to have some of the Sauce pour'd over it, before you lay on your Garnish. Remember to lay your Spitchcot Eels near the edge of the Dish.
To broil Herrings, so as to prevent their rising in the Stomach. From the same.
Take fresh Herrings, scale them, gut them, and wash them; and when they are well dry'd with a Cloth, strew them with flour of Ginger, as you would any Fish with Flour, then broil them; and when they are enough, the taste of the Ginger is quite lost: then serve them with Claret, Butter, Salt, and Mustard, made into a Sauce, and they will not at all disturb the Stomach.
A white Fricassee of Rabbits. From the same.
Take three or four young Rabbits and cut them to pieces, then put them in a Stew-pan, with four Ounces of Butter; then season them with some Lemon-Peel grated, a little Thyme, a little sweet Marjoram, Pepper, Salt, and a little Jamaica, Pepper beaten fine. Let these be close cover'd, and stew them gently, till they are tender; then take about half a Pint of Veal-Broth, an Onion, some Lemon, a Sprig of sweet Marjoram, and some Spice, to your mind, and put to it half a Gill of White Wine. Boil these together six or seven Minutes, then pour away the Butter, in the Stew-pan, and strain your Veal Gravey through a Sieve; then beat the Yolks of four Eggs, with half a Pint of Cream. Then put some of the Broth, by degrees, to the Eggs and Cream, keeping them stirring, lest they curdle, and you may put to it some Parsley boil'd tender, and shred small; then put it to the Rabbits, and toss them up thick with Butter, adding some pickled Mushrooms, and serve them hot with a Garnish of sliced Lemon, and red Beet-Root pickled.
A Neat's-Tongue roasted. From the same.