The same manner
they preserve the Peels of green Oranges, Lemons, and Limes, in
_Barbadoes_.
To stew _Soles._ From _Yarmouth._
Take the largest Soles you can get, gut them, and skin them; lay them then
into a Stew-pan, and pour in about a Pint of good Beef Gravey, and as much
Claret; some bits of Lemon-Peel, an Anchovy or two, a stick of
Horse-Radish, a bunch of sweet Herbs, a large Onion, half a large Nutmeg,
some Cloves and Mace, whole Pepper, and Salt, with a little bit of Butter.
Then stew these till the Fish is enough, and pour off the Liquor, through a
Sieve, and thicken it with burnt Butter, having first put to it the Juice
of a Lemon. Then pour the Sauce over the Fish, and garnish with Lemon
sliced, and the Roots of red Beets pickled and sliced, with Horse-Radish
scraped, and fry'd Bread.
A Hash of raw _Beef._ From Mr. _Moring_ at the Blue-Posts _Temple-Bar._
Cut some thin Slices of tender Beef, and put them in a Stew-Pan, with a
little Water, a bunch of sweet Herbs, some Lemon-Peel, an Onion, with some
Pepper, Salt, and some Nutmeg. Cover these close, and let them stew till
they are tender; then pour in a Glass or two of Claret; and when it is
warm, clear your Sauce of the Onion, Herbs, _&c_.
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