g splated in a dish
with some white-wine, a large mace or two, salt, and a whole onion,
stew them well together, and dish them on fine sippets, run it over
with some beaten butter, beat up with two or three slices of an
orange, and some of the gravy of the fish, run it over the lump, and
garnish the meat with slic't lemon, grapes, barberries, or
gooseberries.

_To bake a Lump._

Take a lump, and cut it into pieces, skin and all, or flay it, and
part it in two pieces of a side, season it with nutmeg, pepper, and
salt, and lay it in the pye, lay on it a bay-leaf or two, three or
four blades of large mace, the slices of an orange, gooseberries,
grapes, barberries, and butter, close it up and bake it, being baked
liquor it with beaten butter.

Thus you make bake it in a dish, pye, or patty-pan.

_To boil Soals._

Draw and flay them, then boil them in vinegar, salt, white-wine and
mace, but let the liquor boil before you put them in; being finely
boil'd, take them up and dish them in a clean dish on fine carved
sippets, garnish the fish with large mace, slic't lemon,
gooseberries, grapes, or barberries, and beat up some butter thick
with juyce of oranges, white-wine, or grape verjuyce and run it over
the fish. Sometimes you may put some stew'd oysters on them.

_Otherways._

Take the soals, flay and draw them, and scotch one side with your
knife, lay them in a dish, & pour on them some vinegar and salt, let
them lie in it half an hour, in the mean time set on the fire some
water, white-wine, six cloves of garlick, and a faggot of sweet
herbs; then put the fish into the boiling liquor, and the vinegar
and salt where they were in steep; being boiled, take them up and
drain them very well, then beat up sweet butter very thick, and mix
with it some anchoves minced small, and dissolved in the butter,
pour it on the fish being dished, and strow on a little grated
nutmeg, and minced orange mixt in the butter.

_To stew Soals._

Being flayed and scotched, draw them and half fry them, then take
some claret wine, and put to it some salt, grated ginger, and a
little garlick, boil this sauce in a dish, when it boils put the
soals therein, and when they are sufficiently stewed upon their
backs, lay the two halves open on the one side and on the other;
then lay anchoves finely washed and boned all along, and on the
anchoves slices of butter, then turn the two sides over again, and
let them stew till they be r