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

dish, lay them round the bottom of it, and strow on them pepper, salt, a minced onion, a minced lemon, oyl, vinegar, and barberries. _To marinate a whole Sturgeon in rands and joles._ Take a sturgeon fresh taken, cut it in joles and rands, wash off the blood, and wipe the pieces dry from the blood and slime, flour them, & fry them in a large kettle in four gallons of rape oyl clarified, being fryed fine and crisp, put it into great chargers, frayes, or bowls; then have 2 firkins, and being cold, pack it in them as you do boil'd sturgeon that is kept in pickle, then make the sauce or pickle of 2 gallons of white-wine, and three gallons of white-wine vinegar; put to them six good handfuls of salt, 3 in each vessel, a quarter of a pound large mace, six ounces of whole pepper, and three ounces of slic't ginger, close it up in good sound vessels, and when you serve it, serve it in some of its own pickle, the spices on it, and slic't lemon. _To make a farc't meat of Sturgeon._ Mince it raw with a good fat eel, and being fine minced, season it with cloves, mace, pepper, and salt, mince some sweet herbs and put to it, and make your farcings in the forms of balls, pears, stars, or dolphins; if you please stuff carrots or turnips with it. _To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold._ Take a sturgeon, draw it, and part it in two halves from the tail to the head, cut it into rands and joles a foot long or more, then wash off the blood and slime, and steep it in wine-vinegar, and white-wine, as much as will cover it, or less, put to it eight ounces of slic't ginger, six ounces of large mace, four ounces of whole cloves, half a pound of whole pepper, salt, and a pound of slic't nutmegs, let these steep in the foresaid liquor six hours, then put them into