Salt and Cinnamon for woodcock, thrushes, &c., and quails, &c.
How to carve Fish.
With pea soup or furmity serve a Beaver’s tail, salt Porpoise, &c.
Split up Herrings, take out the roe and bones, eat with mustard.
Take the skin off salt fish, Salmon, Ling, &c., and let the sauce be mustard, but for Mackarel, &c., butter of Claynes or Hackney (?) Of Pike, the belly is best, with plenty of sauce.
Salt Lampreys, cut in seven gobbets, pick out the backbones, serve with onions and galentine.
Plaice: cut off the fins, cross it with a knife, sauce with wine, &c.
Gurnard, Chub, Roach, Dace, Cod, &c., split up and spread on the dish.
Soles, Carp, &c., take off as served.
Whale, porpoise, congur, turbot, Halybut, &c., cut in the dish, and also Tench in jelly.