barberries, then make a lear or sauce with beaten butter, a little
water, slices of lemon, juyce of grapes or orange, strained with the
yolks of two or three eggs.

_To souce Mullets or Bace._

Draw them & boil them with the scales, but first wash them clean, &
lay them in a dish with some salt, cast upon them some slic't
ginger, & large mace, put some wine vinegar to them, and two or
three cloves; then set on the fire a kettle with as much wine as
water, when the pan boils put in the fish and some salt; boil it
with a soft fire, & being finely boiled and whole, take them up with
a false bottom and 2 wires all together. If you will jelly them,
boil down the liquor to a jelly with a piece of ising-glass; being
boil'd to a jelly, pour it on the fish, spices and all into an
earthen flat bottomed pan, cover it up close, and when you dish the
fish, serve it with some of the jelly on it, garnish the dish with
slic't ginger and mace, and serve with it in saucers wine vinegar,
minc't fennil and slic't ginger; garnish the dish with green fennil
and flowers, and parsley on the fish.

_To marinate Mullets or Bace._

Scale the mullets, draw them, and scrape off the slime, wash & dry
them with a clean cloth, flour them and fry them in the best sallet
oyl you can get, fry them in a frying pan or in a preserving pan,
but first before you put in the fish to fry, make the oyl very hot,
fry them not too much, but crisp and stiff; being clear, white, and
fine fryed, lay them by in an earthen pan or charger till they be
all fry'd, lay them in a large flat bottom'd pan that they may lie
by one another, and upon one another at length, and pack them close;
then make pickle for them with as much wine vinegar as will cover
them the breadth of a finger, boil in it a pipkin with salt,
bay-leaves, sprigs or tops of rosemary, sweet marjoram, time,
savory, and parsley, a quarter of a handful of each, and whole
pepper; give these things a warm or two on the fire, pour it on the
fish, and cover it close hot; then slice 3 or 4 lemons being par'd,
save the peels, and put them to the fish, strow the slices of lemon
over the fish with the peels, and keep them close covered for your
use. If this fish were barrel'd up, it would keep as long as
sturgeon, put half wine vinegar, and half white-wine, the liquor not
boil'd, nor no herbs in the liquor, but fry'd bay-leaves, slic't
nutmegs, whole cloves, large mace, whole pepper, and slic't ginger;