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To Marble Smelts

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To marble Smelts, Soales, Flounders, Plaice, &c. FRye sallet Oyle in a Frying-pan or Chafer, wype your Fish, and when the Oyle is hot, put in so much Fish as the Oyle will couer and when it wastes you must supply it. Then frye Bayleaues, [<Baxleaues,] where the Fish hath beene fryed in whole pieces: put Claret Wine into an earthen Panne, put the fryed leaues into the bottome of the Panne, and let some of them lye aloft: slice an ounce of Nutmeg, or rather two, as much Ginger, and large Mace, a few Cloues, and Wine vinegar: put your marble Fish into the liquour, so as the Bay leaues and spices couer it, as well as it that lyeth vnder. And vpon occasion serue it with the Bay leaues, and the spices of the liquour.


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