it is enough, take out the sweet herbs and onion, and put in the fish to heat. Then dish it up, and garnish with lemon.
To fricasey soals white.
SKIN, wash and cut your soals very clean, cut of their heads, dry them in a cloth, then with your knife very carefully cut the flesh from the bones and fins on both sides. Cut the flesh long-ways, and then across, so that each soal will be in eight pieces: then the heads and bones, then put them in a sauce pan with a pint of water, a bundle of sweet-herbs, an onion, a little whole pepper, two or three blades of mace, a little salt, a very little piece of leimon-peel, and a little crust of bread. Cover it close, let it boil till half is wasted, then strain it through a fine sieve, put it into a stew-pan, put in the soals and half a pint of white wine, a little parsley chopped fine, a few mushrooms cut small, a piece of butter as big as a hen's egg rolled in flour, grate in a little nutmeg, set altogether on the fire, but keep shaking the pan all the while till the fish is enough. Then dish it up, and garnish with lemon.
To fricasey soals brown.
CLEANSE and cut your soals, boil the water as in the foregoing receipt, flour your fish, and fry them in fresh butter of a fine light brown. Take the fresh of a small soal, beat it in a mortar, with a piece of bread as big as an hen's egg soaked in cream, the yolks of two hard eggs, and a little melted butter, a little bit of thyme, a little parsley, an anchovy, season it with nutmeg, mix all together with the yolk of a raw egg and with a little flour, roll it up into little balls and fry them, but not too much. Then lay your fish and balls before the fire, pour out all the fat of the pan, pour in the liquor which is boiled with the spice and herbs, stir it round in a pan, then put in half a pint of red wine, a few truffles and morels, a few mushrooms, a spoonful of catchup, and the juice of half a small lemon. Stir it all together and let it obil, then stir in a piece of butter rolled in flour; stir it round, when your sauce is of a fine thickness, put in your fish and balls, and when it is hot dish it up, put in the balls, and pour your sauce over it. Garnish with lemon. In the same manner dress a small turbot, or any flat fish.
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