The fourth Section for dressing of FISH.
Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.
[ To boil Turbut to eat hot.]
DRaw and wash them clean, then boil them in white wine and water, as much of the one as of the other with some large mace, a few cloves, salt, slic’t ginger, a bundle of time and rosemary fast bound up; when the pan boils put in the fish, scum it as it boils, and being half boil’d, put in some lemon-peel; being through boiled, serve it in this broth, with the spices, herbs, and slic’t lemon on it; or dish it on sippets with the foresaid garnish, and serve it with beaten butter.
[ Turbut otherways calvered.]
Draw the turbut, wash it clean, and boil it in half wine and half water, salt, and vinegar; when the pan boils put in the fish, with some slic’t onions, large mace, a clove or two, some slic’t ginger, whole pepper, and a bundle of sweet herbs, as time, rosemary, and a bay-leaf or two; scotch the fish on the white side very thick overthwart only one way, before you put it a boiling; being half boiled,
put in some lemon or orange peel; and being through boil’d, serve it with the spices, herbs, some of the liquor, onions, and slic’t lemon.
Or serve it with beaten butter, slic’t lemon, herbs, spices, onions and barberries. Thus also you may dress holyburt.