Perch and Tench

Put them in cold water, boil them carefully, and serve with melted butter and soy.

Mackerel

Boiled, and served with butter and fennel.

Broiled, being split and sprinkled with herbs, pepper and salt; or stuffed with the same, crumbs and chopped fennel.

Collared, as eel above.

Potted. Clean, season, and bake them in a pan, with spice, bayleaves, and some butter: when cold, lay them in a potting pot, and cover with butter.

Pickled. Boil them; then boil some of the liquor, a few peppers, bayleaves, and some vinegar: when cold, pour it over them.