over
them. Put a plate or a cover over, and when cold tie them down close.

_Smelts, to pot._

Clean the inside of the fish, and season them with salt, pounded mace,
and pepper. Bake them, and when nearly cold lay them upon a cloth; then
put them into pots, taking off the butter from the gravy; clarify it
with more butter, and pour it on them.

_Soles, to boil._

The soles should be boiled in salt and water. Anchovy sauce.

_Soles, to boil, a-la-Francaise._

Put a quart of water and half a pint of vinegar into an earthen dish;
skin and clean a pair of soles; put them into vinegar and water, let
them remain there for two hours. Dry them with a cloth, and put them
into a stewpan, with a pint of wine, a quarter of a pint of water, a
little sweet marjoram, a very little thyme, an onion stuck with four
cloves, and winter savory. Sprinkle a very little bay salt, covering
them close. Let them simmer gently till they are done; then take them
out, and lay them in a warm dish before the fire. Put into the liquor,
after it is strained, a piece of butter rolled in flour; let it boil
till of a proper thickness; lay your soles in the dish, and pour the
sauce over them.

A small turbot or any flat fish may be done the same way.

_Soles, to stew._

Cut and skin the soles, and half fry them; have ready the quantity you
like of half white wine and half water, mixed with some gravy, one whole
onion, and a little whole pepper. Stew them all together, with a little
shred lemon, and a few mushrooms. When they are done enough, thicken the
sauce with good butter, and serve it up.

_Water Souchi._

Put on a kettle of water with a good deal of salt in it, and a good many
parsley roots; keep it skimmed very clean, and when it boils up throw in
your perch or whatever fish you use for the purpose. When sufficiently
boiled, take them up and serve them hot. Have ready a pint or more of
water, in which parsley roots have been boiled, till it has acquired a
very strong flavour, and when the fish are dished throw some of this
liquor over them. The Dutch sauce for them is made thus:--To a pint of
white wine vinegar add a blade or two of mace; let it stew gently by the
fire, and, when the vinegar is sufficiently flavoured by the mace, put
into it about a pound of butter. Shake the saucepan now and then, and,
when the butter is quite melted, make all exceedingly hot; have ready
the yolks of four good eggs beaten up. You must continu