To Boil Conger to be Eaten Hot


Take a piece of conger being scalded and wash’d from the blood and slime, lay it in vinegar & salt, with a slice or two of lemon, and some large mace, slic’t ginger, and two or three cloves, then set some liquor a boiling in a pan or kettle, as much wine and water as will cover it when the liquor boils put in the fish, with the spices, and salt, and when it is boil’d put in the lemon, and serve the fish on fine carved sippets; then make a lear or sauce with beaten butter, beat with juyce of oranges or lemons, serve it with slic’t lemon on it, slic’t ginger and barberries; and garnish it with the same.