it in two halves from the tail to
the head, cut it into rands and joles a foot long or more, then wash
off the blood and slime, and steep it in wine-vinegar, and
white-wine, as much as will cover it, or less, put to it eight
ounces of slic't ginger, six ounces of large mace, four ounces of
whole cloves, half a pound of whole pepper, salt, and a pound of
slic't nutmegs, let these steep in the foresaid liquor six hours,
then put them into broad earthen pans flat bottom'd, and bake them
with this liquor and spices, cover them with paper, it will ask four
or five hours baking; being baked serve them in a large dish in
joles or rands, with large slices of French bread in the bottom of
the dish, steep them well with the foresaid broth they were baked
in, some of the spices on them, some slic't lemon, barberries,
grapes, or gooseberries, and lemon peel, with some of the same
broth, beaten butter, juyce of lemons and oranges, and the yolks of
eggs beat up thick.

If to eat cold, barrel it up close with this liquor and spices, fill
it up with white-wine or sack; and head it up close, it will keep a
year very well, when you serve it, serve it with slic't lemon, and
bay-leaves about it.

_To souce Sturgeon to keep all the year._

Take a Sturgeon, draw it, and part it down the back in equal sides
and rands, put it in a tub into water and salt, and wash it from the
blood and slime, bind it up with tape or packthred, and boil it in a
vessel that will contain it, in water, vinegar, and salt, boil it
not too tender; being finely boil'd take it up, and being pretty
cold, lay it on a clean flasket or tray till it be through cold,
then pack it up close.

_To souce Sturgeon in two good strong sweet Firkins._

If the Sturgeon be nine foot in length, 2 firkins will serve it, the
vessels being very well filled and packed close, put into it eight
handfuls of salt, six gallons of white wine, and four gallons of
white wine vinegar, close on the heads strong and sure, and once a
month turn it on the other end.

_To broil Sturgeon, or toast it against the fire._

Broil or toast a rand or jole of sturgeon that comes new out of the
sea or river, (or any piece) and either broil it in a whole rand, or
slices an inch thick, salt them, and steep them in oyl-olive and
wine vinegar, broil them on a soft fire, and baste them with the
sauce it was steeped in, with branches of rosemary, tyme, and
parsley; being finely broiled, serve it