Boiling:
To
two quarts of water, put a pint of vinegar, a stick of
horse-radish, two or three bits of lemon peel, some pepper,
a bay-leaf, and a little salt.
Boil
the fish from the liquor, and when the flesh appears to
be ready to separate from the bones, take it up.
Melt
a pound of butter, put to it an anchovy, a blade of two
of mace, bruise the body of a crab in the butter, a few
shrimps or crayfish, a little ketchup, and some lemon
juice.
When
it boils, lay the fish in the dish, and serve it with
the sauce poured into tureens.
Garnish
with fried oysters, scraped horse-radish, and slices of
lemon.
To
roast:
Put
it on a lark spit, and tie it on the roasting spit.
Baste
it well with butter, make a good sauce of cullis, white
wine, anchovies, a squeeze of a Seville orange, and a
little sugar.
