To two quarts of water, put a pint of vinegar, a stick of horse-radish, two or three bits of lemon peel, some pepper, a bay-leaf, and a little salt.
Boil the fish from the liquor, and when the flesh appears to be ready to separate from the bones, take it up.
Melt a pound of butter, put to it an anchovy, a blade of two of mace, bruise the body of a crab in the butter, a few shrimps or crayfish, a little ketchup, and some lemon juice.
When it boils, lay the fish in the dish, and serve it with the sauce poured into tureens.
Garnish with fried oysters, scraped horse-radish, and slices of lemon.
Put it on a lark spit, and tie it on the roasting spit.
Baste it well with butter, make a good sauce of cullis, white wine, anchovies, a squeeze of a Seville orange, and a little sugar.
Taken from Duncan MacDonald, The New London Family Cook, c. 1800