ttom of it, a few whole cloves, and some of the
seasoning, lay on the salmon, and put some whole cloves on it, some
slic't nutmeg, and butter, close it up and baste it over with eggs,
or saffron water, being baked fill it up with clarified butter.

Or you may flay the salmon, and season as aforesaid with the same
spices, and not scotch it but lay on the skin again, and lard it
with Eels.

For the past only boiling liquor, with three gallons of fine or
course flour made up very stiff.

_To make minced Pies of Salmon._

Mince a rand of fresh salmon very small, with a good fresh water eel
being flayed and boned; then mince, some violet leaves, sorrel,
strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle
all together with the meat currans, cinamon, nutmeg, pepper, salt,
sugar, caraways; rose-water, white-wine, and some minced orangado,
put some butter in the bottom of the pies, fill them, and being
baked ice them, and scrape on sugar; Make them according to these
forms.

_To make Chewits of Salmon._

Mince a rand of salmon with a good fresh water eel, being boned,
flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten
ginger, caraway-seed, rose-water, butter, verjuyce, sugar, and
orange-peel minced mingle all together with some slic't dates, and
currans, put butter in the bottom, fill the pies, close them up,
bake them, and ice them.

_To make a Lumber Pye of Salmon._

Mince a rand, jole, or tail with a good fat fresh eel seasoned in
all points as beforesaid, put five or six yolks of eggs to it with
one or two whites, make it into balls or rouls, with some hard eggs
in quarters, put some butter in the pye, lay on the rouls, and on
them large mace, dates in halves, slic't lemon, grapes, or
barberries, & butter, close it up, bake it, and ice it; being baked,
cut up the cover, fry some sage-leaves in batter, in clarified
butter, and stick them in the rouls, cut the cover, and lay it on
the plate about the pie, or mingle it with an eel cut into dice
work, liquor it with verjuyce, sugar, and butter.

_To boil Bace, Mullet, Gurnet, Rochet, Wivers,_ &c.

Take a mullet, draw it, wash it, and boil it in fair water and salt,
with the scales on, either splatted or whole, but first let the
liquor boil, being finely boiled, dish it upon a clean scowred dish,
put carved sippets round about it, and lay the white side uppermost,
garnish it with slic't lemon, large mace, lemon-peel, and