two some white-wine and water, butter, and a
race of slic't ginger, stew them well together, and serve them on
sippets of French bread, run them over with beaten butter, slic't
lemon and barberries, and garnish the dish with the same.

_Sturgeon buttered._

Boil a rand, tail, or jole in water and salt, boil it tender, and
serve it with beaten butter and slic't lemon.

_To make a hot Hash of Sturgeon._

Take a rand, wash it out of the blood, and take off the scales, and
skin, mince the meat very small, and season it with beaten mace,
pepper, salt, and some sweet herbs minced small, stew all in an
earthen pipkin with two or three big whole onions, butter, and
white-wine; being finely stewed, serve it on sippets with beaten
butter, minced lemon, and boil'd chesnuts.

_To make a cold Hash of Sturgeon._

Take a rand of sturgeon being fresh and new, bake it whole in an
earthen pan dry, and close it up with a piece of course paste; being
baked and cold slice it into little slices as small as a three
pence, and dish them in a fine clean dish, lay them round the bottom
of it, and strow on them pepper, salt, a minced onion, a minced
lemon, oyl, vinegar, and barberries.

_To marinate a whole Sturgeon in rands and joles._

Take a sturgeon fresh taken, cut it in joles and rands, wash off the
blood, and wipe the pieces dry from the blood and slime, flour them,
& fry them in a large kettle in four gallons of rape oyl clarified,
being fryed fine and crisp, put it into great chargers, frayes, or
bowls; then have 2 firkins, and being cold, pack it in them as you
do boil'd sturgeon that is kept in pickle, then make the sauce or
pickle of 2 gallons of white-wine, and three gallons of white-wine
vinegar; put to them six good handfuls of salt, 3 in each vessel,
a quarter of a pound large mace, six ounces of whole pepper, and
three ounces of slic't ginger, close it up in good sound vessels,
and when you serve it, serve it in some of its own pickle, the
spices on it, and slic't lemon.

_To make a farc't meat of Sturgeon._

Mince it raw with a good fat eel, and being fine minced, season it
with cloves, mace, pepper, and salt, mince some sweet herbs and put
to it, and make your farcings in the forms of balls, pears, stars,
or dolphins; if you please stuff carrots or turnips with it.

_To dress a whole Sturgeon in Stoffado cut into
Rands and Joles to eat hot or cold._

Take a sturgeon, draw it, and part