The accomplisht cook: or, The art & mystery of cookery

put some white-wine or sack to it, it will keep above a year; put some lemon-peel into the pickle, let the salmon be new taken if possible. _An excellent way to dress Salmon, or other Fish._ Take a piece of fresh salmon, wash it clean in a little wine-vinegar, and let it lye a little in it in a broad pipkin with a cover, put to it six spoonfuls of water, four of vinegar, as much of white-wine, some salt, a bundle of sweet herbs, a few whole cloves, a little large mace, and a little stick of cinamon, close up the pipkin with paste, and set it in a kettle of seething water, there let it stew three hours; thus you may do carps, trouts, or eels, and alter the taste at your pleasure. _To hash Salmon._ Take salmon and set it in warm water, take off the skin, and mince a jole, rand, or tail with some fresh eel; being finely minced season it with beaten cloves, mace, salt, pepper, and some sweet herbs; stew it in a broad mouthed pipkin with some claret wine, gooseberries, barberries, or grapes, and some blanched chesnuts; being finely stewed serve it on sippets about it, and run it over with beaten butter, garnish the dish with stale grated manchet searsed, some fryed oysters in batter, cockles, or prawns; sometimes for variety use pistaches, asparagus boil'd and cut an inch long, or boil'd artichocks, and cut as big as a chesnut, some stewed oysters, or oyster-liquor, and some horse-raddish scraped, or some of the juyce; and rub the bottom of the dish wherein you serve it with a clove of garlick. _To dress Salmon in Stoffado._ Take a whole rand or jole, scale it, and put it in an earthen stew-pan, put to it some claret, or white-wine, some wine-vinegar, a few whole cloves, large mace, gross pepper, a little slic't ginger, salt, and four or five cloves of garlick, then have three or four streight sprigs of rosemary as much of time, and sweet marjoram, two or 3 bay leaves and