throw a little Salt upon it, and all
about in it, to season it. For then it will imbibe it into it self
presently; whereas if you Salt it not, till it grow cold in the air, it
will not take it in. Mean while prepare your sauce of melted well thickened
butter (which you may heighten with shreded Onions or Syves, or what well
tasted herbs you please) and if you will, you may first strew upon the fish
some very small shreded young Onions, or Sibbouls, or Syves, or Parsley.
Then upon that pour the melted butter to cover the fish all over, and soak
into it. Serve it in warm and covered.

TO DRESS PARSNEPS

Scrape well three or four good large roots, cleansing well their outside,
and cutting off as much of the little end as is Fibrous, and of the great
end as is hard. Put them into a possnet or pot, with about a quart of Milk
upon them, or as much as will cover them in boiling, which do moderately,
till you find they are very tender. This may be in an hour and half, sooner
or later, as the roots are of a good kind. Then take them out, and scrape
all the outside into a pulpe, like the pulpe of roasted apples, which put
in a dish upon a chafing dish of Coals, with a little of the Milk, you
boiled them in, put to them; not so much as to drown them, but only to
imbibe them: and then with stewing, the pulpe will imbibe all that Milk.
When you see it is drunk in, put to the pulpe a little more of the same
Milk, and stew that, till it be drunk in. Continue doing thus till it hath
drunk in a good quantity of the Milk, and is well swelled with it, and will
take in no more, which may be in a good half hour. Eat them so, without
Sugar or Butter; for they will have a natural sweetness, that is beyond
sugar, and will be Unctuous, so as not to need Butter.

Parsneps (raw) cut into little pieces, is the best food for tame Rabets,
and makes them sweet. As Rice (raw) is for tame Pigeons, and they like it
best, varying it sometimes with right tares, and other seeds.

CREAM WITH RICE

A very good Cream to eat hot, is thus made. Into a quart of sweet Cream,
put a spoonful of very fine powder of Rice, and boil them together
sufficiently, adding Cinnamon, or Mace and Nutmeg to your liking. When it
is boiled enough take it from the fire, and beat a couple of yolks of
new-laid Eggs, to colour it yellow. Sweeten it to your taste. Put bread to
it, in it's due time.

GREWEL OF OAT-MEAL AND RICE

Doctor Pridion ordered my Lord Cornwallis,