Salmon

Take pieces or slices of salmon, wipe dry, dip in sweet oil (or for want of oil, in fresh butter that has been oiled), and season with pepper and salt; fold them in pieces of writing paper, broil over a clear fire, and serve them up hot.

Eels. Having skinned; gutted, and washed your eels, dry them with a cloth, and rub them with the yolk of an egg. Strew grated bread over them and chopped parsley, and season them with pepper and salt. Baste them well with butter, and broil them on a gridiron. Serve with parsley and butter, and anchovy sauce.

Eels Pilch-Cocked

Having skinned and cleansed your eels as before, sprinkle them with pepper, salt, and a little dried sage. Turn them backward and forward, and skewer them. Rub your gridiron with beef suet, and broil them till they are of a fine brown. Put them on your dish, serve them up with melted butter, and lay fried parsley round the dish.

Haddocks And Whitings

Having gutted and washed your fish, dry them with a cloth, and rub a little vinegar over them, which will contribute to preserve the skin whole. Dredge them well with flour, and rub your gridiron with beef suet. Let your grid-iron be very hot when you lay your fish on, otherwise they will stick to it. Turn them two or three times while they are broiling, and when enough, serve up with melted butter and anchovy sauce.

Another method is, when you have cleansed and dried your fish as before directed, put them in a tin oven, and set them before a quick fire. Take them from the fire as soon as the skin begins to rise, and having beaten up an egg, rub it over them with a feather. Sprinkle a few crumbs of bread over them, dredge them well with flour, and rub your gridiron when hot with suet or butter; but it must be very hot before you lay your fish on it. When you have turned them, rub a little butter over them, and keep turning them as the fire may require, till they be enough, which may be known by their browning. Serve them up with either shrimp sauce, or melted butter and anchovy sauce.

Mullets. Are to be dressed as directed for salmon.

Herrings

Scale, gut, and wash clean, dry in a cloth; score, and broil them. Plain butter and mustard for sauce.

Potatoes

Having first boiled them, peel them, cut them into two, and broil them till they are brown on both sides. Then lay them in the plate or dish, and pour melted butter over them.

Mushrooms

Clean fresh mushrooms with a knife, wash and drain them : make a case with a sheet of white paper; rub the inside well with fresh butter, and fill it with the mushrooms; season them with white pepper and salt; put the case containing them upon a baking plate of cast iron (in the country called a back-stone) over a slow fire; cover them with the cover of a stew-pot, upon which place some fire, and when nearly dry, serve them up, with some rich cullis. - See Sauces.

Eggs

Having cut a toast round a quartern loaf, brown it, lay it on your dish, butter it, and very carefully break six or eight eggs on the toast. Take a red hot shovel, and hold it over them. When done, squeeze a Seville orange over them, grate a little nutmeg over it, and serve it up for a side-plate. Or you may poach your eggs, and lay them on a toast; or toast your bread crisp, and pour a little boiling water over it. Season it with a little salt, and then lay your poached eggs on it.