, the spices and herbs on them and lemon peel.

Broil flounders as you do bace and mullet, souce them as pike,
marinate, and dress them in stoffado as carp, and bake them as
oysters.

_To boil Plaice hot to butter._

Draw them, and wash them clean, then boil them in fair water and
salt, when the pan boils put them in being very new, boil them up
quick with a lemon-peel; dish them upon fine sippets round about
them, slic't lemon on them, the peel and some barberries, beat up
some butter very thick with some juyce of lemon and nutmeg grated,
and run it over them hot.

_Otherways._

Boil them in white-wine vinegar, large mace, a clove or two, and
slic't ginger; being boil'd serve them in beaten butter, with the
juyce of sorrel, strained bread, slic't lemon, barberries, grapes,
or gooseberries.

_To stew Plaice._

Take and draw them, wash them clean, and put them in a dish,
stew-pan or pipkin, with some claret or white wine, butter, some
sweet herbs, nutmeg, pepper, an onion and salt; being finely stewed,
serve them with beaten butter on carved sippets, and slic't lemon.

_Otherways._

Draw, wash, and scotch them, then fry them not too much; being
fried, put them in a dish or stew-pan, put to them some claret wine,
grated nutmeg, wine vinegar, butter, pepper, and salt, stew them
together with some slices of orange.

_To bake a Lampry._

Draw it, and split the back on the inside from the mouth to the end
of the tail, take out the string in the back, flay her and truss her
round, parboil it and season it with nutmeg, pepper, and salt, put
some butter in the bottom of the pie, and lay on the lampry with two
or three good big onions, a few whole cloves and butter, close it up
and baste it over with yolks of eggs, and beer or saffron water,
bake it, and being baked, fill it up with clarified butter, stop it
up with butter in the vent hole, and put in some claret wine, but
that will not keep long.

_To bake a Lampry otherways with an Eel._

Flay it, splat it, and take out the garbidg, then have a good fat
eel, flay it, draw it, and bone it, wipe them dry from the slime,
and season them with pepper, salt, and nutmeg, cut them in equal
pieces as may conveniently lye in a square or round pye, lay butter
in the bottom, and three or four good whole onions, then lay a layer
of eels over the butter, and on that lay a lampry, then another of
eel, thus do till the pye be full, and on the top of a