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page 18
beef-gravy, port, and an equal quantity of Madeira, or sherry.
It must be covered close; stew till tender, then take out the lamprey and keep
hot, while you boil up the liquor with two or three anchovies chopped, and some
flour and butter: strain the gravy through a sieve, and add lemon-juice and some
made mustard. Serve with sippets of bread and horse-radish.
Eels, done the same way, are a good deal like the lamprey. When there is spawn,
it must be fried and put round.
Note. Cyder will do in common instead of white wine.
FLOUNDERS.
Let them be rubbed with salt inside and out, and lie two hours to give them some
firmness. Dip them into egg; cover with crumbs, and fry them.
Water Souchy.
Stew two or three flounders, some parsley-leaves and roots, thirty pepper-corns,
and a quart of water, till the fish are boiled to pieces; pulp them through a
sieve. Set over the fire the pulped fish, the liquor that boiled them, some
perch, tench, or flounders, and some fresh loaves and roots of parsley; simmer
all till done enough, then serve in a deep dish. Slices of bread and butter are
to be sent to table, to eat with the souchy.
HERRINGS and SPRATS.
To smoke Herrings.
Clean, and lay them in salt and a little saltpetre one night; then hang them on
a stick, through the eyes, in a row. Have ready an old cask, on which put some
sawdust, and in the midst of it a heater red-hot; fix the stick over the smoke,
and let them remain 24 hours.
Fried Herrings.
Serve them of a light brown, with onions sliced and fried.
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