Stewed Soals, and Carp
Are to be done like lampreys.
Soals, in the Portuguese Way
Take one large or two lesser; if the former, cut the fish in two; if they are small, they need only be split. The bones being taken out, put the fish into a pan, with a bit of butter and some lemonjuice: give it a fry; then lay the fish on a dish, and spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. Lay the rolls into a small earthen pan; beat an egg and wet them, then strew crumbs over, and put the remainder of the egg, with a little meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some parsley chopped, into the bottom of the pan; cover it close, and bake, until the fish be done enough, in a slow oven. Then place the rolls in the dish for serving; cover it to keep it hot until the gravy baked be skimmed: if not enough, a little fresh, flavoured as above, must be prepared and added to it.
The stuffing to be made as on the following page.