e._

Draw and wash it clean from the blood and slime, then boil it in
water and salt, when the liquor boils put it to it, and boil it
leisurely simmering, season it pretty savory of the salt, boil it
not too much, nor in more water then will but just cover it.

If you intend to keep it long, put as much white-wine as water, of
both as much as will cover the fish, some wine vinegar, slic't
ginger, large mace, cloves, and some salt; when it boils put in the
fish, spices, and some lemon-peel, boil it up quick but not too
much; then take it up into a tray, and boil down the liquor to a
jelly, lay some slic't lemon on it, pour on the liquor, and cover it
up close; when you serve it in jelly, dish and melt some of the
jelly, and run it all over, garnish it with bunches of barberries
and slic't lemon.

Or being soust and not jellied, serve it with fennil and parsley.

When you serve it, you may lay round the dish divers Small Fishes,
as Tench, Pearch, Gurnet, Chevin, Roach, Smelts, and run them over
with jelly.

_To souce and jelly Pike, Eeel, Tench, Salmon, Conger,_ &c.

Scale the foresaid fishes, being scal'd, cleansed and boned, season
them with nutmeg and salt, or no spices at all, roul them up and
bind them like brawn, being first rouled in a clean white cloth
close bound up round it, boil them in water, white-wine, and salt,
but first let the pan or vessel boil, put it in and scum it, then
put in some large mace and slic't ginger. If you will only souce
them boil them not down so much; if to jelly them, put to them some
ising-glass, and serve them in collars whole standing in the jelly.

_Otherways to souce and jelly the foresaid Fishes._

Make jelly of three tenches, three perches, and two carps, scale
them, wash out the blood, and soak them in fair water three or four
hours, leave no fat on them, then put them in a large pipkin with as
much fair spring water as will cover them, or as many pints as pound
of fish, put to it some ising-glass, and boil it close covered till
two parts and a half be wasted; then take it off and strain it, let
it cool, and being cold take off the fat on the top, pare the
bottom, and put the jelly into three pipkins, put three quarts of
white-wine to them, and a pound and a half of double refined sugar
into each pipkin; then to make one red put a quarter of an ounce of
whole cinamon, two races of ginger, two nutmegs, two or three
cloves, and a little piece of turnsole dry'd,