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After staying a short time with him, and distributing a few Presents about us, we proceeded farther, and came to a Chief who I shall call Lycurgus; this man entertained us with broil'd fish, Cocoa Nutts, etc., with great Hospitality, and all the time took great care to tell us to take care of our Pockets, as a great number of People had crowded about us. Notwithstanding the care we took, Dr.
SHEEP'S TONGUES broil'd. The tongues being boil'd, put a lump of butter in a stew-pan, with parsley and green onions cut small; then split the tongues, but do not part them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs of bread on them; let them be broil'd and dish them up, with a high gravy sauce. To lard OYSTERS.
We tost off a Bottle of honest Port, which we relisht with a broil'd Chicken. At Nine I retir'd to my Devotions, And then Slept so Sound that Fancy itself was Stupify'd, else I shou'd have dreamt of my most obliging Landlady."
We have now Flounders in good Perfection, and besides the common Way of Dressing them, either by boiling them, as mention'd in the former Months, they are also sometimes fried, and sometimes broil'd; but the following is after such a manner, as is extremely agreeable, and will preserve them good a long time.
These must be sweeten'd with Lisbon-Sugar, when they are taken up, and melted Butter pour'd in: for if you use Loaf-Sugar, though it is powder'd, some of it will be harsh in the Mouth; and the Lisbon-Sugar, which is the fattest sort of Sugar, will not, but will give a good flavour to your Fruit. An Hog barbecued, or broil'd whole. From Vaux-Hall, Surrey.
You may put then some Juice of Limes to them, or Chadocks or Lemons, to make them fine. N.B. This is a dainty Dish, if they are broil'd, after the first stewing, because as they are sinewey, the Sinews ought to be a little scorched by broiling, or else they will not be so tender as one would have them.
The Mushroom, says that Gentleman, is not only a good Groundwork for all high Sauces, but itself a good Meat to be dress'd after any manner, either to compose a white or brown Fricassee, or fry'd or broil'd, or baked in Pyes with common Seasoning, and stands in the room of Flesh better than any thing that has yet been found out.
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