three moneths in the heat of Summer: if I did say, for the whole year
about, I would make it good.

For the dressing of four or five of the Dishes, I will shew you how I
did perform them.

First, I will shew you for the boyling and calvoring, that serves for
hot and cold, for first and latter course.

First, you must draw out the Intrails of the fish, cutting the fish
two or three times in the back; lay them in a Tray or Platter, put
some Vinegar upon them; you shall see the fish turn sanguine, if they
be new, presently: you must put so much water in the Kettle as you
thinke will cover them, with a pint of Vinegar, a handfull of Salt,
some Rosemary and Thyme and sweet Marjoram tyed in a bunch: then you
must make this liquor boyle with a fierce fire made of wood: when the
liquor hath boyled very well, put in your fish by one and one, keeping
your liquor alwayes boyling, untill you have put all in: having
provided a cover for your Kettle, so put on the cover: you must have a
paire of Bellowes to blow up the fire with speed, that the liquor may
boyle up to the top of the Kettle; so the fierce boiling will make the
Fish to calvor: provided, the fish be new killed: you may let them
boile nigh a quarter of an hour; when they are cold, you may put them
in a Tray or earthen Pan, untill you have occasion to use them: be
sure they lie covered.

For your stewed Trouts, you must cut them on the side, as for
broiling: there are divers wayes of stewing; the English hath one way,
the French hath another way, the Italian hath another way: I may speak
this; for I have been admitted into the Kitchins, to furnish men of
most Nations, when they have been in England.

We will begin with the English: He broyleth first upon a Charcoale
fire; the first thing that you must have a care of is, when your
Grid-iron is hot you must coole it with ruff Suet, then the skin of
your Fish will not break, with care of turning them: when they are
nigh broyled, take them off the Grid-iron; set on a Chafing-dish of
coals in a Stew-pan, or Dish; put in a good quantity of fresh Butter,
so much Vinegar as will give the relish, a penny-worth of beaten
Cinamon; then put in your broyled fish, and let them stew, about halfe
an houre will be sufficient, being turned: adorn your Dish with
Sippets, take the fish out of the stew-pan, lay them for the service,
be sure to squease a Lemmon on them: I will warrant them good
victuall.

The Italian he stewes upon a C