Salmon

Cut a piece of salmon in slices of an inch thick, and make forcemeat as follows: take some of the flesh of the salmon, and the same quantity of the meat of an eel, with a few mushrooms. Season with pepper, salt, nutmeg, and cloves. Beat all together till very fine. Boil the crumb of a halfpenny roll in milk, beat it with four eggs till it be thick, then let it cool, and mix it.all together with four raw eggs. Take the skin from the salmon, and lay the slices in a dish. Cover every slice with forced meat, pour some melted butter over them, and add a few crumbs of bread. Lay a crust round the dish, and stick oysters round it. Put it into an oven, and, when it is of a fine brown, pour over it a little melted butter, with some red wine boiled in it, and the juice of a lemon.

Carp

Having scaled, washed, and cleaned a brace of carp properly, get an earthen pan deep enough for them to lie in properly; and having buttered the pan a little, lay in the carp. Season them with a little black and white pepper, mace, cloves, nutmegs, a bundle of sweet herbs, an onion, and an anchovy ; pour in a bottle of white wine, cover them close, and put them into a hot oven. If they are large, they will require an hour baking; but if small, less time will do them. When they are enough, take them up carefully, and lay them in a dish. Set it over hot water to keep hot, and cover close. Pour all the liquor in which they were baked into a saucepan ; let it boil a minute or two, strain it, and add half a pound of butter rolled in flour. Keep stirring all the time it is boiling; squeeze in the juice of half a lemck and put in a proper quantity of salt, observing to skim all the fat off the liquor. Pour the sauce over the fish, lay the roes round them, and garnish with lemon.

Cod's Head

Make the head very clean, and lay it in the pan, which you must first rub round with butter. Put in a bundle of sweet herbs, an onion stuck with cloves, three or four blades of mace, half a large spoonful of black and white pepper, part of a nutmeg bruised, a quart of water, a little piece of lemon-peel, and a little piece of horse-radish. Dust the head with flour, stick a piece of butter on various parts of it, and sprinkle raspings all over it, put it into the oven, and when enough, take it out of the dish, and lay it carefully in the dish in which you intend to serve it up. Set the dish over boiling water, and cover it up close, to prevent its getting cold. In the meantime, as expeditiously as you can, pour all the liquor out of the dish, in which it was baked, into a saucepan, and let it boil three or four minutes; then strain it, and put in a gill of red wine, two spoonfuls of ketchup, a pint of shrimps, half a pint of oysters, a spoonful of mushroom pickle, a quarter of a pound of butter rolled in flour, and stir all together till it be thick and boils: then strain it, and pour it into the dish, and have ready some toast, cut three corner ways, and fried crisp. Stick pieces of the toast about the head and mouth, and lay the remainder round the head.

Herrings

Having scaled, washed, and dried your herrings properly, lay them on a board, and take a little black pepper whole, allspice in fine powder, a few whole cloves, and plenty of salt; mix them together, and rub the fish all over with it. Lay them in a pot, cover them with half vinegar and half small beer, tie a strong paper over the pot, and bake them in a moderate oven. , They may be eaten either hot or cold, and they will keep good two or three months.

Sprats

May be dressed in the same manner, only they should be slightly rubbed with saltpetre the preceding night; in order to make them red.