Page:Art of Cookery 1774 edition.djvu/209

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FLOUR it, and have a quick clear fire, set your gridiron high, broil it of a fine brown, lay it in your dish, and for sauce have good melted butter. Take a lobster, bruise the body in the butter, cut the meat small, put all together into the melted butter, make it hot and pour it into your dish, or into basons. Garnish with horse-raddish and lemon.

TAKE half a pint of oysters, put them into a sauce, pan with their own liquor, two or three blades of mace. Let them simmer till they are plump, then with a fork take out the oysters, strain the liquor to them, put them into the sauce-pan again, with a gill of white wine hot, a pound of butter rolled in a little flour; shake the sauce-pan often, and when the butter melted, give it a boil up.

Muscle-sauce made thus is very good, only you must put them into a stew-pan, and cover them close; first open, and search that there be no crabs under the tongue: Or a spoonful of walnut-pickle in the butter makes the sauce good, or a spoonful of either sort of catchup, or horse-raddish sauce.

Melt your butter, scrape a good deal of horse-raddish fine, put it into the melted butter, grate half a nutmeg, beat up the yolk of an egg with one spoonful of cream, pour it into the butter, keep it stirring till it boils, then pour it directly into your bason.

As to all forts of little fish, such as smelts, roach, &c. they should be fried dry and of a fine brown, and nothing but plain butter. Garnish with lemon.

And to boiled salmon the same, only garnish with lemon and horse-raddish.

And with all boiled fish, you should put a good deal of salt and horse-raddish in the water; except mackrel, with which put salt and mint, paisley and fennel, which you must chop to put into the butter; and some love scalded gooseberries with them. And be sure to boil your fish well, but take great care they don’t break.