Here stay thy haste,
And with the _savory fish_ indulge thy taste.
GAY.
Have your fish cleaned, the melts or kows being taken out whole; salt
your fish, and let it lay half an hour. Cut your onions in slices, fry
them with parsley-root, cut in long thin slices, in half a teacup of
sweet oil, till they become a fine brown. Wash and dry your fish, cut it
in pieces, put it in your stewpan, layer of fish and layer of browned
onion, &c. Take a quart of beer, half a pint of vinegar, quarter pound
of sugar, two tablespoonfuls powdered ginger, mixed well together, pour
over your fish till covered. When putting your fish in the pan, split
the head in two, and place it at the bottom, the smaller pieces on the
top, the rows uppermost; let them cook very quick. Take out your fish,
lay it nicely on a dish, mix a little flour in your gravy, give it a
boil, throw it over the fish, and let it stand to cool.