sauce into boats or basons, So you may fry it, or bake it.
To crimp cod the Dutch way.
TAKE a gallon of pump water, a pound of salt, then boil it half an hour, skim it well, cut your cod in slices, and when the salt and water has boiled half an hour, put in your slices. Two minutes is enough to boil them. Take them out, lay them on a sieve to drain, then flour them and broil them. Make what sauce you please.
To crimp scate.
IT must be cut into long slips cross-ways, about an inch broad. Boil water and salt as above, then throw in your scate. Let your water boil quick, and about three minutes will boil it. Drain it, and send it to table hot, with butter and mustard in one cup, and butter and anchovy in the other.
To fricasey scate, or thornback, white.
CUT the meat clean from the bone, fins, &c. and make it very clean. Cut it into little pieces, about an inch broad and two inches long, lay it in your stew-pan. To a pound of the flesh put a quarter of a pint of water, a little beaten mace, and grated nutmeg, a little bundle of sweet-herbs, and a little salt; cover it, and let it boil three minutes. Take out the sweet-herbs, put in a quarter of a pint of good cream, a piece of butter as big as a walnut rolled in flour, a glass of white wine, keep shaking the pan all the while one way, till it is thick and smooth; then dish it up, and garnish with lemon.
To fricasey it brown.
TAKE your dish as above, flour it and fry it of a fine brown, in fresh butter; then take it up, lay it before the fire to keep warm, pour the fat out of the pan, shake in a little flour, and with a spoon stir in a piece of butter as big as an egg; stir it round till it is well mixed in the pan, then pour in a quarter of a pint of water, stir it round, shake in a very little beaten pepper, a little beaten mace; put in an onion, and a little bundle of sweet-herbs, an anchovy, shake it round and let it boil; then pour in a quarter of a pint of red wine, a spoonful of catchup, a little juice of lemon, stir it all together, and let it boil. Whenit
