Haddock
Do the same as cod, and serve with the same sauce; or, stuff with forcemeat as page eleventh. Or broil them with stuffing.
Oysters to Stew
Open them and separate the liquor from them, then wash them from the grit: strain the liquor, and put with the oysters a bit of mace and lemonpeel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter.
Serve with sippets.