491. Barbel Boiled

Boil them in salt and water, when done pour away part of the water and add to the rest a pint of red wine, some salt and vinegar, two onions sliced, a hunch of sweet herhs, some nutmeg, mace, and the juice of a lemon, hoil these well together with two or three anchovies, then put in the fish, simmer a short time, and serve it with the sauce strained over it; shrimps or oysters may be added.

492. Barbel Broiled

Do them in white pepper with sweet herbs chopped small, and butter.

493. Barbel Stewed

Clean and wash a large barbel, first in vinegar and then salt in the water, put it into a stewpan with eel broth, enough to cover it, add some cloves and sweet herbs, a bit of cinnamon, let them stew gently till the fish is done, then take it out and thicken the sauce with butter and flour and pour over the fish.

494. Brill

Is cooked as a turbot in every respect, and the same sauces suffice.