To make one of these grand Dishes, you ought always to have some capital
sort of Fish, for the middle of the Dish; such as a Turbut, a Jowl of fresh
Salmon, a Cod's Head, or a Pike boiled; and this must be adorn'd either
with Flounders, Whitings, Soles, Perch, Smelts, or Gudgeons, or Bourn
Trouts, which are the small River Trouts, or young Salmon-Fry, according as
you can meet with them. This kind of Dish is call'd a Bisque of Fish.
To boil Fresh _Salmon._
If you have fresh Salmon, you wash it with Salt and Water, and according to
the Fashion, leave all the Scales on, though some take them off, to prevent
that trouble at the Table; for the Skin of the Salmon. is the fattest part
of the Fish, and is liked by most People. Lay your Fish thus prepared, into
the Pan, where you boil it, and pour in Water, with a sixth part of
Vinegar, a little Salt, and a stick of Horse-Radish; this should be boiled
pretty quick: thus far for boiling fresh Salmon. The grand Sauce for it you
will see at the end of these Receipts, for preparing the several sorts of
Fish for the Bisque but if it is served alone, then let the Sauce be as
follows. Take a Pint of Shrimps, a Pint of Oysters and their Liquor, and
half a Pint of pickled Mushrooms; or else take Shrimps, and the Bodies of
two middling Sea-Crabs, or of a couple of Lobsters, the Tail of the
Lobsters to be cut in Dice, but use which you have by you.
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