oiling in a clean pipkin or pot, and when it boils scum it, and put
in some ising-glass, boil it till one fourth part be wasted, then
take it off and strain it through a strong canvas cloth, set it to
cool, and being cold, divide it into three or four several pipkins,
as much in the one as in the other, take off the bottom and the top,
and to every quart of broth put a quart of white-wine, a pound and a
half of refined sugar, two nutmegs, 2 races of ginger, 2 pieces of
whole cinamon, a grain of musk, and 8 whites of eggs, stir them
together with a rowling-pin, and equally divide it into the several
pipkins amongst the jellies, set them a stewing upon a soft charcoal
fire, when it boils up, run it through the jelly-bags, and pour it
upon the soals.

_To roast Soals._

Draw them, flay off the black skin, and dry them with a clean cloth,
season them lightly with nutmeg, salt, and some sweet herbs chopped
small, put them in a dish with some claret-wine and two or three
anchoves the space of half an hour, being first larded with small
lard of a good fresh eel, then spit them, roast them and set the
wine under them, baste them with butter, and being roasted, dish
them round the dish; then boil up the gravy under them with three or
four slices of an orange, pour on the sauce, and lay on some slices
of lemon.

Marinate, broil, fry and bake Soals according as you do Carps, as
you may see in the thirteenth Section.

* * * * *
* * * *

SECTION XVIII.

or,

The Sixth Section of FISH.

_The A-la-mode ways of Dressing and Ordering of Sturgeon._

_To boil Sturgeon to serve hot._

Take a rand, wash off the blood, and lay it in vinegar and salt,
with the slice of a lemon, some large mace, slic't ginger, and two
or three cloves, then set on a pan of fair water, put in some salt,
and when it boils put in the fish, with a pint of white-wine, a pint
of wine vinegar, and the foresaid spices, but not the lemon; being
finely boil'd, dish it on sippets, and sauce it with beaten butter,
and juyce of orange beaten together, or juyce of lemon, large mace,
slic't ginger, and barberries, and garnish the dish with the same.

_Otherways._

Take a rand and cut it in square pieces as big as a hens egg, stew
them in a broad mouthed pipkin with two or three good big onions,
fome large mace, two or three cloves, pepper, salt, some slic't
nutmeg, a bay-leaf or