If you have
Oysters, stew them a little, in their own Liquor, with some Mace, and whole
Pepper, then lay by the Oysters, and put Mushroom Pickle to the Liquor, and
dissolve two Anchovies in it; then melt what quantity of Butter you think
fit, and mix your prepared Liquor with it, adding a little White Wine, or
that may be left out. I should take notice, that just before you melt your
Butter, put your Oysters, Shrimps, and Mushrooms, _&c._ into your prepared
Liquor to boil up, and then mix all together. _Note,_ The Bodies of the
Crabs being well stirred in the Liquor, will thicken it, and render the
whole very agreeable.
To boil _Turbut, Flounders,_ or _Plaise, Pike,_ or a _Cod's-Head,_ or
_Whitings._
When your Fish are gutted and well wash'd: put them upon your Fish-Plate;
the Jacks or Pikes, whether small or great, must have their Tails skewer'd
into their Mouths, so that they make a round figure, which is the Fashion.
Then put your Fish into the Kettle, into as much Water as will cover them.
Put into this Water, an Onion, with some Cloves stuck in it, some Mace,
some whole Pepper, a little bunch of sweet Herbs, a stick of Horse-Radish,
and half a Lemon. When your Liquor boils, add a little Vinegar, or
Verjuice; and when your Fish are boiled enough, let them drain before the
Fire.
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