times to
make it white, the last pickle make strong, and put in a little whole
pepper, a pretty large handful of salt, a few bay leaves, and so keep
it for use.

126. _To_ COLLAR SALMON.

Take the side of a middling salmon, and cut off the head, take out all
the bones and the outside, season it with mace, nutmeg, pepper and
salt, roll it tight up in a cloth, boil it, and bind it up with pickle;
it will take about an hour boiling; when it is boiled bind it tight
again, when cold take it very carefully out of the cloth and bind it
about with filleting; you must not take off the filleting but as it is
eaten.

_To make_ PICKLE _to keep it in_.

Take two or three quarts of water, a jill of vinegar, a little Jamaica
pepper and whole pepper, a large handful of salt, boil them altogether,
and when it is cold put in your salmon, so keep it for use: If your
pickle don't keep you must renew it.

You may collar pike the same way.

127. _To make an_ OYSTER PIE.

Take a pint of the largest oysters you can get, clean them very well in
their own liquor, if you have not liquor enough, add to them three or
four spoonfuls of water; take the kidney of a loin of veal, cut it in
thin slices, and season it with a little pepper and salt, lay the
slices in the bottom of the dish, (but there must be no paste in the
bottom of the dish) cover them with the oysters, strow over a little of
the seasoning as you did for the veal; take the marrow of one or two
bones, lay it over your oysters and cover them with puff-paste; when it
is baked take off the lid, put into it a spoonful or two of white wine,
shake it up altogether, and serve it up.

It is proper for a side dish, either for noon or night.

128. _To butter_ CRAB _and_ LOBSTER.

Dress all the meat out of the belly and claws of your lobster, put it
into a stew-pan, with two or three spoonfuls of water, a spoonful or
two of white wine vinegar, a little pepper, shred mace, and a lump of
butter, shake it over the stove till it be very hot, but do not let it
boil, if you do it will oil; put it into your dish, and lay round it
your small claws:--it is as proper to put it in scallop shells as on a
dish.

129. _To roast a_ LOBSTER.

If your lobster be alive tie it to the spit, roast and baste it for
half an hour; if it be boiled you must put it in boiling water, and let
it have one boil, then lie it in a dripping-pan and baste it; when you
lay it upon the dish split the tail, a