To Roast Soals


Draw them, flay off the black skin, and dry them with a clean cloth, season them lightly with nutmeg, salt, and some sweet herbs chopped small, put them in a dish with some claret-wine and two or three anchoves the space of half an hour, being first larded with small lard of a good fresh eel, then spit them, roast them and set the wine under them, baste them with butter, and being roasted, dish them round the dish; then boil up the gravy under them with three or four slices of an orange, pour on the sauce, and lay on some slices of lemon.

Marinate, broil, fry and bake Soals according as you do Carps, as you may see in the thirteenth Section.