boil'd dish
it, and pour on it some stew'd oysters and slic't lemon; run it over
with beaten butter beat up thick with juyce of oranges, pour it over
all, then cut sippets, and stick it with fryed bread.

_Otherways._

Serve them with beaten butter, vinegar, and barberries, and sippets
about the dish.

_To souce Turbut or Holyburt otherways._

Take and draw the fish, wash it clean from the blood and slime, and
when the pan boils put in the fish in fair water and salt, boil it
very leisurely, scum it, and season it pretty savory of the salt,
boil it well with no more water then will cover it. If you intend to
keep it long, boil it in as much water as white-wine, some wine
vinegar, slic't ginger, large mace, two or three cloves, and some
lemon-peel; being boil'd and cold, put in a slic't lemon or two,
take up the fish, and keep it in an earthen pan close covered, boil
these fishes in no more liquor than will cover them, boil them on a
soft fire simering.

_To stew Turbut or Holyburt._

Take it and cut it in slices, then fry it, and being half fryed put
it in a stew-pan or deep dish, then put to it some claret, grated
nutmeg, three or four slices of an orange, a little wine-vinegar,
and sweet butter, stew it well, dish it, and run it over with beaten
butter, slic't lemon or orange, and orange or lemon-peel.

_To fry Turburt or Hollyburt._

Cut the fish into thin slices, hack it with the knife, and it will
be ribbid, then fry it almost brown with butter, take it up,
draining all the butter from it, then the pan being clean, put it in
again with claret, slic't ginger, nutmeg, anchove, salt, and saffron
beat, fry it till it be half consumed, then put in a piece of
butter, shaking it well together with a minced lemon, and rub the
dish with a clove of garlick.

To hash turbut, make a farc't meat of it, to rost or broil it, use
in all points as you do sturgeon, and marinate it as you do carp.

_The best way to calver Flounders._

Take them alive, draw and scotch them very thick on the white side,
then have a pan of white-wine and wine vinegar over the fire with
all manner of spices, as large mace, salt, cloves, slic't ginger,
some great onions slic't, the tops of rosemary, time, sweet
marjoram, pick'd parsley, and winter savory, when the pan boils put
in the flounders, and no more liquor than will cover them; cover the
pan close, and boil them up quick, serve them hot or cold with
slic't lemon