anges and lemons.

_To make Olines of Sturgeon otherways._

Take a rand of sturgeon being new, cut it in fine thin slices, &
hack them with the back of a knife, then make a compound of minced
herbs, as tyme, savory, sweet marjoram, violet-leaves, strawberry
leaves, spinage, mints, sorrel, endive and sage; mince these herbs
very fine with a few scallions, some yolks of hard eggs, currans,
cinamon, nutmegs, sugar, rosewater, and salt, mingle all together,
and strow on the compound herbs on the hacked olines, roul them up,
and make pies according to these forms, put butter in the bottom of
them, and lay the olines on it; being full, lay on some raisins,
prunes, large mace, dates, slic't lemon, some gooseberries, grapes,
or barberries, and butter, close them up and bake them, being baked,
liquor them with butter, white-wine, and sugar, ice them, and serve
them up hot.

_To bake Sturgeon in Joles and Rands dry in Earthen Pans,
and being baked and cold, pickled and barreld up,
to serve hot or cold._

Take a sturgeon fresh and new, part him down from head to tail, and
cut it into rands and joles, cast it into fair water and salt, wash
off the slime and blood, and put it into broad earthen pans, being
first stuffed with penniroyal, or other sweet herbs; stick it with
cloves and rosemary, and bake it in pans dry, (or a little
white-wine to save the pans from breaking) then take white or claret
wine and make a pickle, half as much wine vinegar, some whole
pepper, large mace, slic't nutmegs, and six or seven handfuls of
salt; being baked and cold, pack and barrel it up close, and fill it
up with this pickle raw, head it up close, and when you serve it,
serve it with some of the liquor and slic't lemon.

_To bake Sturgeon Pies to eat cold._

Take a fresh jole of sturgeon, scale it, and wash off the slime,
wipe it dry, and lard it with a good salt eel, seasoned with nutmeg,
and pepper, cut the lard as big as your finger, and being well
larded, season the jole or rand with the foresaid spices and salt,
lay it in a square pie in fine or course paste, and put some whole
cloves on it, some slic't nutmeg, slic't ginger, and good store of
butter, close it up, and bake it, being baked fill it up with
clarified butter.

_To bake Sturgeon otherways with Salmon._

Take a rand of sturgeon, cut it into large thick slices, & 2 rands
of fresh salmon in thick slices as broad as the sturgeon, season it
with the s