in a clean dish with some of
the sauce it was basted with, and some of the branches of rosemary;
or baste it with butter, and serve it with butter and vinegar, being
either beaten with slic't lemon, or juyce of oranges.

_Otherways._

Broil it on white paper, either with butter or sallet oyl, if you
broil it in oyl, being broil'd, put to it on the paper some oyl,
vinegar, pepper, and branches or slices of orange. If broil'd in
butter, some beaten butter, with lemon, claret, and nutmeg.

_To fry Sturgeon._

Take a rand of fresh sturgeon, and cut it into slices of half an
inch thick, hack it, and being fried, it will look as if it were
ribbed, fry it brown with clarified butter; then take it up, make
the pan clean, and put it in again with some claret wine, an
anchove, salt, and beaten saffron; fry it till half be consumed, and
then put in a piece of butter, some grated nutmeg, grated ginger,
and some minced lemon; garnish the dish with lemon, dish it, and run
jelly first rubbed with a clove of garlick.

_To jelly Sturgeon._

Season a whole rand with pepper, nutmeg, and salt, bake it dry in an
earthen pan, and being baked and cold, slice it into thin slices,
dish it in a clean dish, the dish being on it.

_To roast Sturgeon._

Take a rand of fresh sturgeon, wipe it very dry, and cut it in
pieces as big as a goose-egg, season them with nutmeg, pepper, and
salt, and stick each piece with two or 3 cloves, draw them with
rosemary, & spit them thorow the skin, and put some bay-leaves or
sage-leaves between every piece; baste them with butter, and being
roasted serve them on the gravy that droppeth from them, beaten
butter, juyce of orange or vinegar, and grated nutmeg, serve also
with it venison sauce in saucers.

_To make Olines of Sturgeon stewed or roasted._

Take spinage, red sage, parsley, tyme, rosemary, sweet marjoram, and
winter-savory, wash and chop them very small, and mingle them with
some currans, grated bread, yolks of hard eggs chopped small, some
beaten mace, nutmeg, cinamon and salt; then have a rand of fresh
sturgeon, cut in thin broad pieces, & hackt with the back of a
chopping knife laid on a smooth pie-plate, strow on the minced herbs
with the other materials, and roul them up in a roul, stew them in a
dish in the oven, with a little white-wine or wine-vinegar, some of
the farcing under them, and some sugar; being baked, make a lear
with some of the gravy, and slices of or