Draw, flay, and scotch them, then flour them and half fry them in clarified butter, put them in a clean pewter dish, and put to them three or four spoonfuls of claret wine, two of wine vinegar, two ounces of sweet butter, two or three slices of an orange, a little grated nutmeg, and a little salt; stew them together close covered, and being well stewed dish them up in a clean dish, lay some sliced lemon on them, and some beaten butter, with juyce of oranges.
[ To dress Soals otherways.]
Take a pair of Soals, lard them with water’d salt Salmon, then lay them on a pye-plate, and cut your lard all of an equall length, on each side lear it but short; then flour the Soals, and fry them in the best ale you can get; when they are fryed lay them on a warm dish, and put to them anchove sauce made of some of the gravy in the pan, and two or three anchoves, grated nutmeg, a little oyl or butter, and an onion sliced small, give it a warm, and pour it on them with some juyce, and two or three slices of orange.
[ To souce Soals.]
Take them very new, and scotch them on the upper or white side very thick, not too deep, then have white-wine, wine vinegar, cloves, mace, sliced ginger, and salt, set it over the fire to boil in a kettle fit for it; then take parsley, tyme, sage, rosemary, sweet marjoram, and winter savory, the tops of all these herbs picked, in little branches, and some great onions sliced, when it boils put in all the foresaid materials with no more liquor than will just cover them, cover them close in boiling, and boil them very quick, being cold dish them in a fair dish, and serve them with sliced lemon, and lemon-peels about them and on them.
[ Otherways.]
Draw them and wash them clean, then have a pint of fair water with as much white-wine, some wine vinegar & salt; when the pan or kettle boils, put in the soals with a clove or two, slic’t ginger, and some large mace; being boil’d and cold, serve them with the spices, some of the gravy they were boil’d in, slic’t lemon, and lemon-peel.
[ To jelly Soals.]
Take three tenches, 2 carps, and four pearches, scale them and wash out the blood clean, then take out all the
fat, and to every pound of fish take a pint of fair spring-water or more, set the fish a boiling in a clean pipkin or pot, and when it boils scum it, and put in some ising-glass, boil it till one fourth part be wasted, then take it off and strain it through a strong canvas cloth, set it to cool, and being cold, divide it into three or four several pipkins, as much in the one as in the other, take off the bottom and the top, and to every quart of broth put a quart of white-wine, a pound and a half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of whole cinamon, a grain of musk, and 8 whites of eggs, stir them together with a rowling-pin, and equally divide it into the several pipkins amongst the jellies, set them a stewing upon a soft charcoal fire, when it boils up, run it through the jelly-bags, and pour it upon the soals.