The English Housewife: Additional, for dressing fish

Take any fresh fish what soever (as Pike, Bream, Carp, Barbel, Cheam, and such like) and draw it, but scale it not; then take out the Liver and the refuse, and having opened it, wash it: then take a pottle of fair water, a pretty quantity of white Wine, good store of Salt and some Vinegar with a little bunch of sweet herbs, and set it on the fire: as soon as it begins to boyl, put in your fish, and having boyled a little, take it up into a fair vessel, then put into the liquor some gross Pepper and Ginger, and when it is boyled well together with more salt, set it by to cool, and then put your Fish into it, and when you serve it up, lay Fennel thereupon.

To boyl small Fish, as Roches, Dace, Gudgeons, or Flounders, boyl White wine and water together with a bunch of choice Herbs, and a little whole Mace, when all is boyl'd well together, put in your fish and scum it well: then put it in the soal of a Manchet, a good quantity of sweet butter, and season it with Pepper and Verjuyce, and serve it upon sippets, and adorn the sides of the dish with Sugar.

First draw your Fish, and either spint it open in the back, or joynt it in the back, and trusse it round; then wash it clean and boyl it in water and Salt, with a bunch of sweet Herbs then take it up into a large dish, and pour unto it Verjuice, Nutmeg, Butter and Pepper, and letting it stew a little, thicken it with the yelks of Eggs: then hot remove it into another dish, and garnish it with slices of Oranges and Lemons, Barberries, Prunes, and Sugar and so serve it up.

After you have drawn, washt and scaled a fair large Carp, season it with Pepper, Salt, and Nutmeg, and then put it into a Coffinwith good store of Sweet Butter, and then cast on Faisins of the Sun and the juyce of Lemons, and some slices of Orange-pils, and then sprinkling on a little Venegar, close it up and bake it.

First let your Tench blood in the tayl, then scoure it, wash it, and call'd it, then having dryed it, take the fine crums of Bread, sweet Cream, the yelks of Eggs, Currants clean wash'd, a few sweet herbs chopt small, season it with Nutmeg and Pepper, and make it into a stiff paste, and put it into the belly of the Tench, then season the fish on the out-side with Pepper, Salt and Nutmeg, and so put it into a deep Coffin with sweet butter, and so close up the Pye and bake it; then when it is enough draw it, and open it, and put into it a good piece of preserved Orange minc'd: Then take Vinegar, Nutmeg, Butter, Sugar, and the yelk of a new laid Egg, and boyl it on a Chafing-dish of Coals, always stirring it to keep it from curding; then pour it into the Pye, shake it well, and so serve it up.

Take a large Trout fair trimm'd, and wash it, and put it into a deep pewter dish, then take half a pint of sweet Wine, with a lump of butter, & a little whole Mace, Parsley, Savory, & Thyme, mince them all small, and put them into the Trouts belly, and so let it stew a quarter of an hour, then mince the yelk of a hard Egg, and strew it on the Trout, and laying the herbs about it, and scraping on Sugar, serve it up.

After you have drawn your Eeles, chop them into small pieces of three or four inches and season them with Pepper, Salt and Gingar, and so put them into the coffin a good lump of Butter; great Raisins, Onions small chopt, and so close it, bake and serve it up.