le pickle, a little shred lemon-peel, half a pound of
butter, a little parsley and fennel shred small, and a little juice of
lemon, but not too much, for fear it should take off the sweetness.

206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or
boiled_.

Take a little gravy, a few cockles, oysters or mushrooms, put to them a
little of the gravy that comes from the fish, either broiled or boiled,
it will do very well if you have no other gravy, a little catchup and a
lump of butter; if you have neither oysters nor cockles you may put in
an anchovy or two, and thicken with flour; you may put in a few shred
capers, or a little mango, if you have it.

207. _To stew_ EELS.

Take your eels, case, clean and skewer them round, put them into a
stew-pan with a little good gravy, a little claret to redden the gravy,
a blade or two of mace, an anchovy, and a little lemon-peel; when they
are enough thicken them with a little flour and butter. Garnish your
dish with parsley.

208. _To pitch-cock_ EELS.

Take your eels, case and clean them, season them with nutmeg, pepper
and salt, skewer them round, broil them before the fire, and baste them
with a little butter; when they are almost enough strinkle them over
with a little shred parsley, and make your sauce of a little gravy,
butter, anchovy, and a little oyster pickle if you have it; don't pour
the sauce over your eels, put it into a china bason, and set it in the
middle of your dish.

Garnish with crisp parsley, and serve them up.

209. _To boil_ HERRINGS.

Take your herring, scale and wash them, take out the milt and roan,
skewer them round, and tie them with a string or else they will come
loose in the boiling and be spoil'd; set on a pretty broad stew-pan,
with as much water as will cover them, put to it a little salt, lie in
you herrings with the backs downwards boil with them the milt and roans
to lie round them; they will boil in half a quarter of an hour over a
slow fire; when they are boiled take them up with an egg slice, so turn
them over and set them to drain. Make your sauce of a little gravy and
butter, an anchovy and a little boiled parsley shred; put it into the
bason, set it in the middle of the dish, lie the herrings round with
their tails towards the bason, and lie the milts and roans between
every herring. Garnish with crisp parsley and lemon; so serve them up.

210. _To fry_ HERRINGS.

Scale and wash your herrings clean, stre