eady to be eaten, then take them out of
the sauce, and lay them on a clean dish, pour some of the liquor
wherein they were stewed upon them, and squeeze on an orange.

_Otherways._

Draw, flay, and scotch them, then flour them and half fry them in
clarified butter, put them in a clean pewter dish, and put to them
three or four spoonfuls of claret wine, two of wine vinegar, two
ounces of sweet butter, two or three slices of an orange, a little
grated nutmeg, and a little salt; stew them together close covered,
and being well stewed dish them up in a clean dish, lay some sliced
lemon on them, and some beaten butter, with juyce of oranges.

_To dress Soals otherways._

Take a pair of Soals, lard them with water'd salt Salmon, then lay
them on a pye-plate, and cut your lard all of an equall length, on
each side lear it but short; then flour the Soals, and fry them in
the best ale you can get; when they are fryed lay them on a warm
dish, and put to them anchove sauce made of some of the gravy in the
pan, and two or three anchoves, grated nutmeg, a little oyl or
butter, and an onion sliced small, give it a warm, and pour it on
them with some juyce, and two or three slices of orange.

_To souce Soals._

Take them very new, and scotch them on the upper or white side very
thick, not too deep, then have white-wine, wine vinegar, cloves,
mace, sliced ginger, and salt, set it over the fire to boil in a
kettle fit for it; then take parsley, tyme, sage, rosemary, sweet
marjoram, and winter savory, the tops of all these herbs picked, in
little branches, and some great onions sliced, when it boils put in
all the foresaid materials with no more liquor than will just cover
them, cover them close in boiling, and boil them very quick, being
cold dish them in a fair dish, and serve them with sliced lemon, and
lemon-peels about them and on them.

_Otherways._

Draw them and wash them clean, then have a pint of fair water with
as much white-wine, some wine vinegar & salt; when the pan or kettle
boils, put in the soals with a clove or two, slic't ginger, and some
large mace; being boil'd and cold, serve them with the spices, some
of the gravy they were boil'd in, slic't lemon, and lemon-peel.

_To jelly Soals._

Take three tenches, 2 carps, and four pearches, scale them and wash
out the blood clean, then take out all the fat, and to every pound
of fish take a pint of fair spring-water or more, set the fish a
b