any other whilst they are fresh.

220. _To fry_ TROUT, _or any other Sort of Fish_.

Take two or three eggs, more or less according as you have fish to fry,
take the fish and cut it in thin slices, lie it upon a board, rub the
eggs over it with a feather, and strow on a little flour and salt, fry
it in fine drippings or butter, let the drippings be very hot before
you put in the fish, but do not let it burn, if you do it will make the
fish black; when the fish is in the pan, you may do the other side with
the egg, and as you fry it lay it to drain before the fire till all be
fried, then it is ready for use.

221. _To make_ SAUCE _for_ SALMON _or_ TURBOT.

Boil your turbot or salmon, and set it to drain; take the gravy that
drains from the salmon or turbot, an anchovy or two, a little
lemon-peel shred, a spoonful of catchup, and a little butter, thicken
it with flour the thickness of cream, put to it a little shred parsley
and fennel; but do not put in your parsley and fennel till you be just
going to send it up, for it will take off the green.

The gravy of all sorts of fish is a great addition to your sauce, if
the fish be sweet.

222. _To dress_ COD'S ZOONS.

Lie them in water all night, and then boil them, if they be salt shift
them once in the boiling, when they are tender cut them in long pieces,
dress them up with eggs as you do salt fish, take one or two of them
and cut into square pieces, dip them in egg and fry them to lay round
your dish.

It is proper to lie about any other dish.

223. _To make_ SOLOMON GUNDY _to eat in Lent_

Take five or six white herrings, lay them in water all night, boil them
as soft as you would do for eating, and shift them in the boiling to
take out the saltness; when they are boiled take the fish from the
bone, and mind you don't break the bone in pieces, leaving on the head
and tail; take the white part of the herrings, a quarter of a pound of
anchovies, a large apple, a little onion shred fine, or shalot, and a
little lemon-peel, shred them all together, and lie them over the bones
on both sides, in the shape of a herring; then take off the peel of a
lemon very very thin, and cut it in long bits, just as it will reach
over the herrings; you must lie this peel over every herring pretty
thick. Garnish your dish with a few pickled oysters, capers, and
mushrooms, if you have any; so serve them up.

224. SOLOMAN GUNDY _another Way_.

Take the white part of a tu