butter; this method is preferable when required to be served hot.
ESCOBECHE.
Take some cold fried fish, place it in a deep pan, then boil half a pint of vinegar with two table spoonsful of water, and one of oil, a little grated ginger, allspice, cayenne pepper, two bay leaves, a little salt, and a table spoonful of lemon juice, with sliced onions; when boiling, pour it over the fish, cover the pan, and let it stand twenty-four hours before serving.
FISH STEWED WHITE.
Put an onion, finely chopped, into a stew-pan, with a little oil, till the onion becomes brown, then add half a pint of water, and place the fish in the stew-pan, seasoning with pepper, salt, mace, ground allspice, nutmeg, and ginger; let it stew gently till the fish is done, then prepare the beaten yolks of four eggs, with the juice of two lemons, and a tea spoonful of flour, a table spoonful of cold water, and a little saffron, mix well in a cup, and pour it into the stew-pan,
