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

on sippets in a clean scowred dish, put a little sugar in the broth, the fruit on and some slic't lemon. _To fry Salmon._ Take a jole, rand, or chine, or cut it round through chine and all half an inch thick, or in square pieces fry it in clarified butter; being stiff & crisp fryed, make sauce with two or three spoonfuls of claret-wine, some sweet butter, grated nutmeg, some slices of orange, wine-vinegar, and some oyster-liquor; stew them all together, and dish the salmon, pour on the sauce, and lay on some fresh slices of oranges and fryed parsley, ellicksander, sage-leaves fryed in batter, pippins sliced and fryed, or clary fryed in butter, or yolks of eggs, and quarters of oranges and lemons round the dish sides, with some fryed greens in halves or quarters. _To roast a Salmon according to this Form._ Take a salmon, draw it at the gills, and put in some sweet herbs in his belly whole; the salmon being scalded and the slime wip't off, lard it with pickled herrings, or a fat salt eel, fill his belly with some great oysters stewed, and some nutmeg; let the herbs be tyme, rosemary, winter savory, sweet marjoram, a little onion and garlick, put them in the belly of the salmon, baste it with butter, and set it in an oven in a latten dripping-pan, lay it on sticks and baste it with butter, draw it, turn it, and put some claret wine in the pan under it, let the gravy drip into it, baste it out of the pan with rosemary and bayes, and put some anchoves into the wine also, with some pepper and nutmeg; then take the gravy and clear off the fat, boil it up, and beat it thick with butter; then put the fish in a large dish, pour the sauce on it, and rip up his belly, take out some of the oysters, and put them in the sauce, and take away the herbs. _Otherways._ Take a rand or jole, cut it into four pieces, and season it with