some
butter, and vinegar, and an orange in halves; stew all together, and
being well stewed, dish them in a clean scowred dish with carved
sippets, lay on the spices and slic't lemon, and run it over with
beaten butter, and some of the gravy it was stewed in; garnish the
dish with some fine searsed manchet or searsed ginger.

_Otherways a most excellent way to stew Salmon._

Take a rand or jole of salmon, fry it whole raw, and being fryed,
stew it in a dish on a chaffing dish of coals, with some
claret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic't
orange, and some sweet butter; being stewed and the sauce thick,
dish it on sippets, lay the spices on it, and some slices of
oranges, garnish the dish with some stale manchet finely searsed and
strewed over all.

_To pickle Salmon to keep all the year._

Take a Salmon, cut it in six round pieces, then broil it in
white-wine, vinegar, and a little water, three parts wine and
vinegar, and one of water; let the liquor boil before you put in the
salmon, and boil it a quarter of an hour; then take it out of the
liquor, drain it very well, and take rosemary sprigs, bay-leaves,
cloves, mace, and gross pepper, a good quantity of each, boil them
in two quarts of white-wine, and two quarts of white-wine vinegar,
boil it well, then take the salmon being quite cold, and rub it with
pepper, and salt, pack it in a vessel that will but just contain it,
lay a layer of salmon and a layer of spice that is boil'd in the
liquor; but let the liquor and spice be very cold before you put it
to it; the salmon being close packed put in the liquor, and once in
half a year, or as it grows dry, put some white-wine or sack to it,
it will keep above a year; put some lemon-peel into the pickle, let
the salmon be new taken if possible.

_An excellent way to dress Salmon, or other Fish._

Take a piece of fresh salmon, wash it clean in a little
wine-vinegar, and let it lye a little in it in a broad pipkin with a
cover, put to it six spoonfuls of water, four of vinegar, as much of
white-wine, some salt, a bundle of sweet herbs, a few whole cloves,
a little large mace, and a little stick of cinamon, close up the
pipkin with paste, and set it in a kettle of seething water, there
let it stew three hours; thus you may do carps, trouts, or eels, and
alter the taste at your pleasure.

_To hash Salmon._

Take salmon and set it in warm water, take off the skin, and mince a
jo