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

and steep them in oyl-olive and wine vinegar, broil them on a soft fire, and baste them with the sauce it was steeped in, with branches of rosemary, tyme, and parsley; being finely broiled, serve it in a clean dish with some of the sauce it was basted with, and some of the branches of rosemary; or baste it with butter, and serve it with butter and vinegar, being either beaten with slic't lemon, or juyce of oranges. _Otherways._ Broil it on white paper, either with butter or sallet oyl, if you broil it in oyl, being broil'd, put to it on the paper some oyl, vinegar, pepper, and branches or slices of orange. If broil'd in butter, some beaten butter, with lemon, claret, and nutmeg. _To fry Sturgeon._ Take a rand of fresh sturgeon, and cut it into slices of half an inch thick, hack it, and being fried, it will look as if it were ribbed, fry it brown with clarified butter; then take it up, make the pan clean, and put it in again with some claret wine, an anchove, salt, and beaten saffron; fry it till half be consumed, and then put in a piece of butter, some grated nutmeg, grated ginger, and some minced lemon; garnish the dish with lemon, dish it, and run jelly first rubbed with a clove of garlick. _To jelly Sturgeon._ Season a whole rand with pepper, nutmeg, and salt, bake it dry in an earthen pan, and being baked and cold, slice it into thin slices, dish it in a clean dish, the dish being on it. _To roast Sturgeon._ Take a rand of fresh sturgeon, wipe it very dry, and cut it in pieces as big as a goose-egg, season them with nutmeg, pepper, and salt, and stick each piece with two or 3 cloves, draw them with rosemary, & spit them thorow the skin, and put some bay-leaves or sage-leaves between every piece; baste them with butter, and being roasted serve them on the gravy that droppeth from them, beaten butter, juyce of orange or vinegar, and grated