Take a pair of Soals, lard them with water’d salt Salmon, then lay them on a pye-plate, and cut your lard all of an equall length, on each side lear it but short; then flour the Soals, and fry them in the best ale you can get; when they are fryed lay them on a warm dish, and put to them anchove sauce made of some of the gravy in the pan, and two or three anchoves, grated nutmeg, a little oyl or butter, and an onion sliced small, give it a warm, and pour it on them with some juyce, and two or three slices of orange.