on a soft fire, and being broi'ld serve them with beaten
butter, mustard, and pepper, or beaten butter and lemon; other
sauce, take the heads and bruise them in a dish with beer and salt,
put the clearest to the herrings.

_To bake Pikes._

Bake your pikes as you do carp, as you may see in the foregoing
Section, only remember that small pikes are best to bake.

* * * * *
* * * *

SECTION XV.

or

The Third Section for dressing of FISH.

_The most excellent ways of Dressing Salmon, Bace, or Mullet._

_To Calver Salmon to be eaten hot or cold._

Chine it, and cut each side into two or three peices according to
the bigness, wipe it clean from the blood and not wash it; then have
as much wine and water as you imagine will cover it, make the liquor
boil, and put in a good handful of salt; when the liquor boils put
in the salmon, and boil it up quick with a quart of white-wine
vinegar, keep up the fire stiff to the last, and being througly
boil'd, which will be in the space of half an hour or less, then
take it off the fire and let it cool, take it up into broad bottomed
earthen pans, and being quite cold, which will be in a day, a night,
or twelve hours, then put in the liquor to it, and so keep it.

Some will boil in the liquor some rosemary bound up in a bundle
hard, two or three cloves, two races of slic't ginger, three or four
blades of large mace, and a lemon peel. Others will boil it in beer
only.

Or you may serve it being hot, and dish it on sippets in a clean
scowred dish; dish it round the dish or in pieces and garnish it
with slic't ginger, large mace, a clove or two, gooseberries,
grapes, barberries, slic't lemon, fryed parsley, ellicksaders, sage,
or spinage fried.

To make sauce for the foresaid salmon, beat some butter up thick
with a little fair water, put 2 or three yolks of eggs dissolved
into it, with a little of the liquor, grated nutmeg, and some slic't
lemon, pour it on the salmon, and garnish the dish with fine searsed
manchet, barberries, slic't lemon, and some spices, and fryed greens
as aforesaid.

_To stew a small Salmon, Salmon Peal, or Trout._

Take a salmon, draw it, scotch the back, and boil it whole in a
stew-pan with white-wine, (or in pieces) put to it also some whole
cloves, large mace, slic't ginger, a bay-leaf or two, a bundle of
sweet herbs well and hard bound up, some whole pepper, salt,