Take a slice of crimp'd cod, cut three inches thick; put it into boiling salt and water, let it boil ten minutes, then pick it into flakes; when they are cool, have ready a, batter made with flour, sweet oil, a table spoonful of white wine, and a little salt; make some lard boiling hot, dip each flake into the batter, and fry them of a nice colour; drain them dry, serve them up with fryed parsley, round, and oyster sauce in a butter-boat.

Entree of herrings. Take eight fresh herrings, wine them dry, score them with a knife; have ready a mixture of parsley and eschallots chopt very fine, a table spoonful of sweet oil, and a little salt; dip the fish in the mixture separately, afterwards roll them in fine breadcrumbs; broil them over a clear fire, when done serve them up very hot; the sauce to be served in a butter-boat, made with melted butter, mustard, ketchup, and a little vinegar.

Entree Of Fish In A Mould

Wipe a tin mould clean, then rub the inside with fresh butter; strew over the bottom grated parmezan cheese an inch thick, and put a layer of boiled ribband macroni, of the same thickness, and upon that some fish of any kind, boned, cut into pieces, and streved with herbs, such as parsley, thyme and eschallots chopt very fine, and a little beaten spices and cayenne pepper, then a layer of macroni and parmezan cheese. Put the fish into a moderate oven, bake it one hour, then turn it carefully out of the mould into a dish, and serve it up with a little good strong eullis round it.