eon, but then it must not be
splatted, but cut round ways through chine and all.

_To boil Salmon in stewed Broth._

Take a jole, chine, or rand, put it in a stew-pan or large pipkin
with as much claret wine and water as will cover it, some raisins of
the sun, prunes, currans, large mace, cloves, whole cinamon, slic't
ginger, and salt, set it a stewing over a soft fire, and when it
boils put in some thickning of strain'd bread, or flour, strain'd
with some prunes being finely stewed, dish it up on sippets in a
clean scowred dish, put a little sugar in the broth, the fruit on
and some slic't lemon.

_To fry Salmon._

Take a jole, rand, or chine, or cut it round through chine and all
half an inch thick, or in square pieces fry it in clarified butter;
being stiff & crisp fryed, make sauce with two or three spoonfuls of
claret-wine, some sweet butter, grated nutmeg, some slices of
orange, wine-vinegar, and some oyster-liquor; stew them all
together, and dish the salmon, pour on the sauce, and lay on some
fresh slices of oranges and fryed parsley, ellicksander, sage-leaves
fryed in batter, pippins sliced and fryed, or clary fryed in butter,
or yolks of eggs, and quarters of oranges and lemons round the dish
sides, with some fryed greens in halves or quarters.

_To roast a Salmon according to this Form._

Take a salmon, draw it at the gills, and put in some sweet herbs in
his belly whole; the salmon being scalded and the slime wip't off,
lard it with pickled herrings, or a fat salt eel, fill his belly
with some great oysters stewed, and some nutmeg; let the herbs be
tyme, rosemary, winter savory, sweet marjoram, a little onion and
garlick, put them in the belly of the salmon, baste it with butter,
and set it in an oven in a latten dripping-pan, lay it on sticks and
baste it with butter, draw it, turn it, and put some claret wine in
the pan under it, let the gravy drip into it, baste it out of the
pan with rosemary and bayes, and put some anchoves into the wine
also, with some pepper and nutmeg; then take the gravy and clear off
the fat, boil it up, and beat it thick with butter; then put the
fish in a large dish, pour the sauce on it, and rip up his belly,
take out some of the oysters, and put them in the sauce, and take
away the herbs.

_Otherways._

Take a rand or jole, cut it into four pieces, and season it with a
little nutmeg and salt, stick a few cloves, and put it on a small
spit, put betwee