DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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70
To Dress Flounders
Take the flounders alive, rub them well with salt, gut them, cut off their Heads & finns & wash them well, the Pickle they are boyld in must be two quarts of water, one pint of white wine, and three pints of Vinegar, some whole pepper, cloves, Mace Nutmegs & Ginger, a Lemon sweet herbs, ten Onions and a good handful of salt, when it boyls put in the flounders, & when they are boyl'd enough lay them 'on a cloth to harden
For the Sauce
Take six Anchov'es, well wash'd & cut small two spoonfuls of Elder Vinegar, & half a pound of Butter, then put your Fish in the Dish & pour your Sauce. 
Mr Masters
To Pickle Mushrooms brown
Clean them with a bit of flannel dipt in water, but not put the Mushrooms in water, lay them in an Earten pan, & between each lay of Mushrooms sprinkle salt, & let them lye twelve hours, then put them in a Sauce pan with some whole pepper, cloves, & bruis'd Nutmeg, stew them in their own liquor till it's three parts boyld away, then put in as much strong Vinegar as will cover them, let 'em boyl up & when cold, put 'em in Jars for use tye a Bladder or Leather over them. 
Mrs Webb.

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70 To Dress Flounders Take the flounders alive, rub them well with salt, gut them, cut off their Heads & finns & wash them well, the Pickle they are boyld in must be two quarts of water, one pint of white wine, and three pints of Vinegar, some whole pepper, cloves, Mace Nutmegs & Ginger, a Lemon sweet herbs, ten Onions and a good handful of salt, when it boyls put in the flounders, & when they are boyl'd enough lay them 'on a cloth to harden For the Sauce Take six Anchov'es, well wash'd & cut small two spoonfuls of Elder Vinegar, & half a pound of Butter, then put your Fish in the Dish & pour your Sauce. Mr Masters To Pickle Mushrooms brown Clean them with a bit of flannel dipt in water, but not put the Mushrooms in water, lay them in an Earten pan, & between each lay of Mushrooms sprinkle salt, & let them lye twelve hours, then put them in a Sauce pan with some whole pepper, cloves, & bruis'd Nutmeg, stew them in their own liquor till it's three parts boyld away, then put in as much strong Vinegar as will cover them, let 'em boyl up & when cold, put 'em in Jars for use tye a Bladder or Leather over them. Mrs Webb.