pack the fishes close, and once a month turn the head of the vessel
downward; will keep half a year without barrelling.

Marinate these fishes following as the mullet; _viz_, Bace, Soals,
Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench, Wivers,
Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet,
Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns,
Crawfish, Muscles, Snails, Mushrooms, Welks, Frogs.

_To marinate Bace, Mullet, Gurnet, or Rochet otherways._

Take a gallon of vinegar, a quart of fair water, a good handful of
bay-leaves, as much of rosemary, and a quarter of a pound of pepper
beaten, put these together, and let them boil softly, season it with
a little salt, then fry your fish in special good sallet oyl, being
well clarifi'd, the fish being fryed put them in an earthen vessel
or barrel, lay the bay-leaves, and rosemary between every layer of
the fish, and pour the broth upon it, when it is cold close up the
vessel; thus you may use it to serve hot or cold, and when you dish
it to serve, garnish it with slic't lemon, the peel and barberries.

_To broil Mullet, Bace, or Bream._

Take a mullet; draw it, and wash it clean, broil it with the scales
on, or without scales, and lay it in a dish with some good sallet
oyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley,
then heat the gridiron, and lay on the fish, broil it on a soft
fire, on the embers, and baste it with the sauce it was steep'd in,
being broiled serve it in a clean warm dish with the sauce it was
steeped in, the herbs on it, and about the dish, cast on salt, and
so serve it with slices of orange, lemon, or barberries.

Or broil it in butter and vinegar with herbs as above-said, and make
sauce with beaten butter and vinegar.

Or beaten butter and juyce of lemon and orange.

Sometimes for change, with grape verjuyce, juyce of sorrel, beaten
butter and the herbs.

_To fry Mullets._

Scale, draw, and scotch them, wash them clean, wipe them dry and
flour them, fry them in clarified butter, and being fried, put them
in a dish, put to them some claret wine, slic't ginger, grated
nutmeg, an anchove, salt, and some sweet butter beat up thick, give
the fish a warm with a minced lemon, and dish it, but first rub the
dish with a clove of garlick.

The least Mullets are the best to fry.

_To bake a Mullet or Bace._

Scale, garbidge, wash and dry the Mullet very well, then lard it
wit