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

broad earthen pans flat bottom'd, and bake them with this liquor and spices, cover them with paper, it will ask four or five hours baking; being baked serve them in a large dish in joles or rands, with large slices of French bread in the bottom of the dish, steep them well with the foresaid broth they were baked in, some of the spices on them, some slic't lemon, barberries, grapes, or gooseberries, and lemon peel, with some of the same broth, beaten butter, juyce of lemons and oranges, and the yolks of eggs beat up thick. If to eat cold, barrel it up close with this liquor and spices, fill it up with white-wine or sack; and head it up close, it will keep a year very well, when you serve it, serve it with slic't lemon, and bay-leaves about it. _To souce Sturgeon to keep all the year._ Take a Sturgeon, draw it, and part it down the back in equal sides and rands, put it in a tub into water and salt, and wash it from the blood and slime, bind it up with tape or packthred, and boil it in a vessel that will contain it, in water, vinegar, and salt, boil it not too tender; being finely boil'd take it up, and being pretty cold, lay it on a clean flasket or tray till it be through cold, then pack it up close. _To souce Sturgeon in two good strong sweet Firkins._ If the Sturgeon be nine foot in length, 2 firkins will serve it, the vessels being very well filled and packed close, put into it eight handfuls of salt, six gallons of white wine, and four gallons of white wine vinegar, close on the heads strong and sure, and once a month turn it on the other end. _To broil Sturgeon, or toast it against the fire._ Broil or toast a rand or jole of sturgeon that comes new out of the sea or river, (or any piece) and either broil it in a whole rand, or slices an inch thick, salt them,