t but wipe it with a dry cloth; cut it in
three pieces, season it with mace, pepper, salt and nutmeg, put it into
a flat pot with the skin side downward, lie over it a pound of butter,
tie a paper over it, and send it to the oven, about an hour and a half
will bake it; if you have more salmon in your pot than three pieces it
will take more baking, and you must put in more butter; when it is baked
take it out of your pot, and lie it on a dish plate to drain, and take
off the skin, so season it over again, for if it be not well seasoned
it will not keep; put it into your pot piece by piece; it will keep best
in little pots, when you put it into your pots, press it well down with
the back of your hand, and when it is cold cover it with clarified
butter, and set it in a cool place; so keep it for use.

390. _To make a_ CODDLIN PIE.

Take coddlins before they are over old, hang them over a slow fire to
coddle, when they are soft peel off the skin, so put them into the water
again, then cover 'em up with vine leaves, and let them hang over the
fire whilst they be green; be sure you don't let them boil; lie them
whole in the dish, and bake them in puff-paste, but leave no paste
in the bottom of the dish; put to 'em a little shred lemon-peel, a
spoonful of verjuice or juice of lemon, and as much sugar as you think
proper, according to the largeness of your pie.

391. _To make a_ COLLIFLOWER PUDDING.

Boil the flowers in milk, take the tops and lay then in a dish, then take
three jills of cream, the yolks of eight eggs, and the whites of two,
season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water,
beat all well together, then pour it over the colliflower, put it into
the oven, bake it as you would a custard, and grate sugar over it when
it comes from the oven.

Take sugar, sack and butter for sauce.

392. _To make Stock for_ HARTSHORN JELLY.

Take five or six ounces of hartshorn, put it into a gallon of water,
hang it over a slow fire, cover it close, and let it boil three or four
hours, so strain it; make it the day before you use it, and then you
may have it ready for your jellies.

393. _To make_ SYRRUP OF VIOLETS.

Take violets and pick them; to every pound of violets put a pint of
water, when the water is just ready to boil put it to your violets, and
stir them well together, let them infuse twenty four hours and strain
them; to every pound of syrrup, take almost two pounds of sugar, b