To Stew Soals


Being flayed and scotched, draw them and half fry them, then take some claret wine, and put to it some salt, grated ginger, and a little garlick, boil this sauce in a dish, when it boils put the soals therein, and when they are sufficiently stewed upon their backs, lay the two halves open on the one side and on the other; then lay anchoves finely washed and boned all along, and on the anchoves slices of butter, then turn the two sides over again, and let them stew till they be ready to be eaten, then take them out of the sauce, and lay them on a clean dish, pour some of the liquor wherein they were stewed upon them, and squeeze on an orange.