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

parsley bound up into a bundle hard, and a quarter of a pound of good sweet butter, close up the earthen pot with course paste, bake it in an oven, & serve it on sippets of French bread, with some of the liquor and spices on it, run it over with beaten butter and barberries, lay some of the herbs on it, slic't lemon and lemon-peel. _To marinate Salmon to be eaten hot or cold._ Take a Salmon, cut it into joles and rands, & fry them in good sweet sallet oyl or clarified butter, then set them by in a charger, and have some white or claret-wine, & wine vinegar as much as will cover it, put the wine & vinegar into a pipkin with all maner of sweet herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly winter-savory, bay-leaves, sorrel, and sage, as much of one as the other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole cloves, and salt; being well boil'd together, pour it on the fish, spices and all, being cold, then lay on slic't lemons, and lemon-peel, and cover it up close; so keep it for present spending, and serve it hot or cold with the same liquor it is soust in, with the spices, herbs, and lemons on it. If to keep long, pack it up in a vessel that will but just hold it, put to it no lemons nor herbs, only bay-leaves; if it be well packed, it will keep as long as sturgeon, but then it must not be splatted, but cut round ways through chine and all. _To boil Salmon in stewed Broth._ Take a jole, chine, or rand, put it in a stew-pan or large pipkin with as much claret wine and water as will cover it, some raisins of the sun, prunes, currans, large mace, cloves, whole cinamon, slic't ginger, and salt, set it a stewing over a soft fire, and when it boils put in some thickning of strain'd bread, or flour, strain'd with some prunes being finely stewed, dish it up