n it some bay-leaves, and stick it with little
sprigs of rosemary, roast it and baste it with butter, save the
gravy, with some wine-vinegar, sweet butter, and some slices of
orange; the meat being rosted, dish it, and pour on the sauce.

_To broil or toast Salmon._

Take a whole salmon, a jole, rand, chine, or slices cut round it the
thickness of an inch, steep these in wine-vinegar, good sweet sallet
oyl and salt, broil them on a soft fire, and baste them with the
same sauce they were steeped in, with some streight sprigs of
rosemary, sweet marjoram, tyme, and parsley: the fish being broil'd,
boil up the gravy and oyster-liquor, dish up the fish, pour on the
sauce, and lay the herbs about it.

_To broil or roast a Salmon in Stoffado._

Take a jole, rand, or chine, and steep it in claret-wine,
wine-vinegar, white-wine, large mace, whole cloves, two or three
cloves of garlick, slic't ginger, gross pepper and salt; being
steeped about two hours, broil it on a soft fire, and baste it with
butter, or very good sallet oyl, sprigs of rosemary, tyme, parsley,
sweet marjoram, and some two or three bay-leaves, being broiled,
serve it with the sauce it was steeped in, with a little
oyster-liquor put to it, dish the fish, warm the sauce it was stewed
in, and pour it on the fish either in butter or oyl, lay the spices
and herbs about it; and in this way you may roast it, cut the jole,
or rand in six pieces if it be large, and spit it with bayes and
rosemary between, and save the gravy for sauce.

_Sauces for roast or boil'd Salmon._

Take the gravy of the salmon, or oyster liquor, beat it up thick
with beaten butter, claret wine, nutmeg, and some slices of orange.

Otherways, with gravy of the salmon, butter, juyce of orange or
lemon, sugar, and cinamon, beat up the sauce with the butter pretty
thick, dish up the salmon, pour on the sauce, and lay it on slices
of lemon.

Or beaten butter, with slices of orange or lemon, or the juyce of
them, or grape verjuyce and nutmeg.

Otherways, the gravy of the salmon, two or three anchoves dissolved
in it, grated nutmeg, and grated bread beat up thick with butter,
the yolk of an egg and slices of oranges, or the juyce of it.

_To bake Salmon._

Take a salmon being new, scale it, draw it, and wipe it dry, scrape
out the blood from the back-bone, scotch it on the back and side,
then season it with pepper, nutmeg, and salt; the pie being made,
put butter in the bo