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Classic
Cook Books
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page 78
To broil Mackrel.
Gut them, wash them clean, pull out the roe at the neck end, boil it in a little
water, then bruise it with a spoon; beat up the yolk of an egg, with a little
nutmeg, lemon-peel cut fine, shred thyme, some parsley boiled and chopped fine,
a little pepper and salt, and a few crumbs of bread; mix all well together and
fill the mackrel; flour them well and broil them nicely. Let your sauce be plain
butter, with a little catchup or walnut pickle.
To broil Herrings.
Scale them, gut them, cut off their heads, wash them clean, dry them in a cloth,
flour them and broil them, but with a knife just notch them across: Take the
heads and mash them, boil them in small beer or ale, with a little whole pepper
and an onion. Let it boil a quarter of an hour, then strain it; thicken it with
butter and flour, adding a good deal of mustard. Lay the fish in a dish, and
pour the sauce into a bason; or serve them up with plain butter and mustard.
To broil Cod's Sounds.
You must first lay them in hot water a few minutes; take them out, and rub them
well with salt, to take off the skin and black dirt, and to make them look
white; then put them in water and give them a boil. Take them out and flour them
well, pepper and salt them
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