There are many sorts of Paste made, and among them, are some which are made with Eggs, according to the old fashion; but these are always hard, when they are baked, though they will fly and crackle in the Mouth, but they taste like Sticks: while, on the other side, leave out your Eggs, and use Butter and Water only, as in the following Receipts, and your Paste will melt in the Mouth, and be agreeable to the Taste. If you would have a sweet Paste; then take half a Pound of Butter, and rub it into about a Pound of Flour, with two or three Ounces of double-refined Sugar powder'd, and make it a Paste, with cold Milk, some Sack and Brandy. This is a very good one. You may also make an hot Paste, for minced Pyes, or such like, by taking a quantity of Flour as you like, and break a Pound or two of Butter into a large Sauce-pan of Water; and when the Butter is melted, make an hollow in the midst of the Flour, and scumming off the Butter, throw it, at times, into the Flour, with some of the boiling hot Water along with it; then, when you have enough for your use, work it into a stiff Paste, and lay it before the Fire, cover'd with a Cloth, and cut off such bits as you want, just when you are going to use them. This Paste does very well for raised Pyes. Some will make this Paste by breaking in a Pound of Butter into a quarter of a Peck of Flour, and then pouring on it some scalding hot Water, enough to work it to a stiff Paste. As for Tarts, one may make the following Puff-Paste. Rub in some Butter into your Flour, and make it into a Paste with Water, and when it is moulded, roll it out till it is about half an Inch thick; then put bits of Butter upon it, about half an Inch asunder, and fold your Paste together, and then fold it again: then roll it again till it becomes of the thickness it was before; and then lay bits of Butter on it, as before directed, and fold it as mention'd above, and roll it again to the thickness of half an Inch; then put on the rest of your Butter, and fold it up, and roll it for the last time, doubling it, and rolling it twice, before you use it. This is very good for Puffs, Puddings, or Petty-Patees. As for Meat-Pyes, or Pasties, they require another sort of Paste, which is made thus. Rub seven Pounds of Butter into a Peck of Flour, but not too small; then make it into a Paste with Water. It is good for Venison-Pasties, and such like great Pyes. To dress a Dish of Fish in the best manner. From the same. To make one of these grand Dishes, you ought always to have some capital sort of Fish, for the middle of the Dish; such as a Turbut, a Jowl of fresh Salmon, a Cod's Head, or a Pike boiled; and this must be adorn'd either with Flounders, Whitings, Soles, Perch, Smelts, or Gudgeons, or Bourn Trouts, which are the small River Trouts, or young Salmon-Fry, according as you can meet with them. This kind of Dish is call'd a Bisque of Fish. To boil Fresh _Salmon._