This is by much the
best way to butter pease, and not to let the butter melt in the middle of
them, and then stir them long with a spoon. This will grow Oily (though it
be good at the first doing) if you heat them again: The other, never; and
therefore, is the best way upon all occasions to make such thickened melted
Butter. You may make sauce for a Pike in the same manner you did for a
Carpe; putting Horse-radish to it if you please.
A HERRING-PYE
Put great store of sliced Onions, with Currants and Raisins of the Sun both
above and under the Herrings, and store of Butter, and so bake them.
A SYLLABUB
Take a reasonable quantity (as about half a Porrenger full) of the Syrup,
that hath served in the making of dryed plums; and into a large
Syllabub-pot milk or squirt, or let fall from high a sufficient quantity of
Milk or Cream. This Syrup is very quick of the fruit, and very weak of
Sugar; and therefore makes the Syllabub exceeding well tasted. You may also
use the Syrup used in the like manner in the drying of Cherries.
BUTTER AND OIL TO FRY FISH
The best Liquor to fry Fish in, is to take Butter and Salet Oyl, first well
clarified together.
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