This
is cut in thin Slices, and eaten with Vinegar, as are most of the Collar'd
meats and Potted meats. This Example is enough for any one either to Collar
other Meats by, only observing that such Flesh as is tender, as Pig and a
Breast of Veal, must not be salted before they are collar'd, and the Spice
or Herbs to be roll'd up with them, may be at discretion; but for the
boiling or baking, the Time must be in proportion to their Size, or natural
Tenderness. It must nevertheless be observed, that they must be baked or
boiled till all the Gravey is out of them; for the Gravey being in them,
will contribute to their spoiling by growing musty, or otherways foetid.
We have now Flounders in good Perfection, and besides the common Way of
Dressing them, either by boiling them, as mention'd in the former Months,
they are also sometimes fried, and sometimes broil'd; but the following is
after such a manner, as is extremely agreeable, and will preserve them good
a long time. These, or other Fish fry'd, are kept after the same manner:
the Receipt I had from a worthy Gentleman, where I eat some in great
Perfection.
Pickled Fish. From _Aaron Harrington,_ Esq.
Let the Fish be fry'd after the common manner, and when they are cold lay
them in a Dish, and pour on the following Pickle: Water and Vinegar equal
quantities, _Jamaica_ Pepper, Pepper and Salt, a little Mace, a few
Bay-leaves, and some White-wine: when these have boiled together, pour the
Pickle on the Fish while it is not too hot; these eat extremely well.
Pages:
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81