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

a little nutmeg and salt, stick a few cloves, and put it on a small spit, put between it some bay-leaves, and stick it with little sprigs of rosemary, roast it and baste it with butter, save the gravy, with some wine-vinegar, sweet butter, and some slices of orange; the meat being rosted, dish it, and pour on the sauce. _To broil or toast Salmon._ Take a whole salmon, a jole, rand, chine, or slices cut round it the thickness of an inch, steep these in wine-vinegar, good sweet sallet oyl and salt, broil them on a soft fire, and baste them with the same sauce they were steeped in, with some streight sprigs of rosemary, sweet marjoram, tyme, and parsley: the fish being broil'd, boil up the gravy and oyster-liquor, dish up the fish, pour on the sauce, and lay the herbs about it. _To broil or roast a Salmon in Stoffado._ Take a jole, rand, or chine, and steep it in claret-wine, wine-vinegar, white-wine, large mace, whole cloves, two or three cloves of garlick, slic't ginger, gross pepper and salt; being steeped about two hours, broil it on a soft fire, and baste it with butter, or very good sallet oyl, sprigs of rosemary, tyme, parsley, sweet marjoram, and some two or three bay-leaves, being broiled, serve it with the sauce it was steeped in, with a little oyster-liquor put to it, dish the fish, warm the sauce it was stewed in, and pour it on the fish either in butter or oyl, lay the spices and herbs about it; and in this way you may roast it, cut the jole, or rand in six pieces if it be large, and spit it with bayes and rosemary between, and save the gravy for sauce. _Sauces for roast or boil'd Salmon._ Take the gravy of the salmon, or oyster liquor, beat it up thick with beaten butter, claret wine, nutmeg, and some slices of orange. Otherways, with gravy of the salmon, butter, juyce of orange or lemon, sugar, and cinamon, beat up the sauce with the butter pretty thick,