t them by to cool; then make the marinate with a pint
of the best vinegar, half a pint of sherry, some salt, pepper, nutmeg,
two cloves, and a blade of mace; boil all together for about ten
minutes, then pour it over the fish hot, the next day they will be fit
for use. When you dish them up, put some of the liquor over them;
garnish the dish with fennel, sliced lemon, barberries, and horseradish.
If you have any fried fish cold, you may put it into this marinate.--To
fricassee soles white. Clean your soles very well, bone them nicely, and
if large, cut them in eight pieces, if small, only in four; take off the
heads; put the heads and bones, an anchovy, a faggot of sweet herbs, a
blade or two of mace, some whole pepper, salt, an onion, and a crust of
bread, all into a clean saucepan, with a pint of water, cover it close,
and let it boil till a third is wasted; strain it through a fine sieve
into a stew-pan; put in your soles with a gill of white wine, a little
parsley chopped fine, a few mushrooms cut in two, a piece of butter
rolled in flour, enough to thicken your sauce; set it over your stove,
shake your pan frequently, till they are enough, and of a good
thickness; take the scum off very clean, dish them up, and garnish with
lemon and barberries.--Another way. Strip off the black skin of the
fish, but not the white; then take out the bones, and cut the flesh into
slices about two inches long; dip the slices in the yolks of eggs, and
strew over them raspings of bread; then fry them in clarified butter,
and when they are fried enough, take them out on a plate, and set them
by the fire till you have made the following sauce. Take the bones of
the fish, boil them up with water, and put in some anchovy and sweet
herbs, such as thyme and parsley, and add a little pepper, cloves and
mace. When these have boiled together some time, take the butter in
which the fish was fried, put it into a pan over the fire, shake flour
into it, and keep it stirring while the flour is shaking in; then strain
the liquor into it, in which the fish bones, herbs, and spice were
boiled, and boil it together, till it is very thick, adding lemon juice
to your taste. Put your fish into a dish, and pour the sauce over it;
serve it up, garnished with slices of lemon and fried parsley. This dish
may take place on any part of the table, either in the first or second
course.--Another way. Take a pair of large soles, skin and clean them
well, pour a little