w over them a little flour and
salt; let your butter be very hot before you put your herrings into the
pan, then shake them to keep them stirring, and fry them over a brisk
fire; when they are fried cut off the heads and bruise them, put to
them a jill of ale, (but the ale must not be bitter) add a little
pepper and salt, a small onion or shalot, if you have them, and boil
them altogether; when they are boiled, strain them, and put them into
your sauce-pan again, thicken them with a little flour and butter, put
it into a bason, and set it in the middle of your dish; fry the milts
and roans together, and lay round your herrings. Garnish your dish with
crisp parsley, and serve it up.

211. _To pickle_ HERRINGS.

Scale and clean your herrings, take out the milts and roans, and skewer
them round, season them with a little pepper and salt, put them in a
deep pot, cover them with alegar, put to them a little whole Jamaica
pepper, and two or three bay leaves; bake them and keep them for use.

212. _To stew_ OYSTERS.

Take a score or two of oysters, according as you have occasion, put
them into a small stew-pan, with a few bread-crumbs, a little water,
shred mace and pepper, a lump of butter, and a spoonful of vinegar,
(not to make it four) boil them altogether but not over much, if you
do it makes them hard. Garnish with bread fippets, and serve them up.

213. _To fry_ OYSTERS.

Take a score or two of the largest oysters you can get, and the yolks
of four or five eggs, beat them very well, put to them a little nutmeg,
pepper and salt, a spoonful of fine flour, and a little raw parsley
shred, so dip in your oysters, and fry them in butter a light brown.

They are very proper to lie about either stew'd oysters, or any other
fish, or made dishes.

214. OYSTERS _in_ SCALLOP SHELLS.

Take half a dozen small scallop shells, lay in the bottom of every
shell a lump of butter, a few bread crumbs, and then your oysters;
laying over them again a few more bread crumbs, a little butter, and a
little beat pepper, so set them to crisp, either in the oven or before
the fire, and serve them up.

They are proper for either a side-dish or middle-dish.

215 _To keep_ HERRINGS _all the Year_.

Take fresh herrings, cut off their heads, open and wash them very
clean, season them with salt, black pepper, and Jamaica pepper, put
them into a pot, cover them with white wine vinegar and water, of each
an equal quantity, and set t