le, rand, or tail with some fresh eel; being finely minced season
it with beaten cloves, mace, salt, pepper, and some sweet herbs;
stew it in a broad mouthed pipkin with some claret wine,
gooseberries, barberries, or grapes, and some blanched chesnuts;
being finely stewed serve it on sippets about it, and run it over
with beaten butter, garnish the dish with stale grated manchet
searsed, some fryed oysters in batter, cockles, or prawns; sometimes
for variety use pistaches, asparagus boil'd and cut an inch long, or
boil'd artichocks, and cut as big as a chesnut, some stewed oysters,
or oyster-liquor, and some horse-raddish scraped, or some of the
juyce; and rub the bottom of the dish wherein you serve it with a
clove of garlick.

_To dress Salmon in Stoffado._

Take a whole rand or jole, scale it, and put it in an earthen
stew-pan, put to it some claret, or white-wine, some wine-vinegar,
a few whole cloves, large mace, gross pepper, a little slic't
ginger, salt, and four or five cloves of garlick, then have three or
four streight sprigs of rosemary as much of time, and sweet
marjoram, two or 3 bay leaves and parsley bound up into a bundle
hard, and a quarter of a pound of good sweet butter, close up the
earthen pot with course paste, bake it in an oven, & serve it on
sippets of French bread, with some of the liquor and spices on it,
run it over with beaten butter and barberries, lay some of the herbs
on it, slic't lemon and lemon-peel.

_To marinate Salmon to be eaten hot or cold._

Take a Salmon, cut it into joles and rands, & fry them in good sweet
sallet oyl or clarified butter, then set them by in a charger, and
have some white or claret-wine, & wine vinegar as much as will cover
it, put the wine & vinegar into a pipkin with all maner of sweet
herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly
winter-savory, bay-leaves, sorrel, and sage, as much of one as the
other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole
cloves, and salt; being well boil'd together, pour it on the fish,
spices and all, being cold, then lay on slic't lemons, and
lemon-peel, and cover it up close; so keep it for present spending,
and serve it hot or cold with the same liquor it is soust in, with
the spices, herbs, and lemons on it.

If to keep long, pack it up in a vessel that will but just hold it,
put to it no lemons nor herbs, only bay-leaves; if it be well
packed, it will keep as long as sturg