Salmon to boil.
Clean it carefully, boil it gently, and take it out of the water as soon as done; and let the water be warm if the fish be split.
Shrimp or anchovy sauce.
Salmon to pickle.
Boil as above, take the fish out and boil the liquor with bayleaves, peppercorns and salt; add vinegar when cold, and pour over the fish.
Salmon to broil.
Cut slices about an inch thick; season, and put them into papers; twist them, and broil gently. Serve in the papers. Anchovy sauce.
Salmon to pot.
Take a large piece, scale and wipe, but do not wash it; salt it very well: let it lie till the salt be melted and drained from it, then season with beaten mace, cloves, and whole peppers. Lay in a few bayleaves, put it close in a pan, and cover it over with butter, and bake it. When well done, drain it from the gravy, put it in the pots to keep; and when cold, cover with clarified butter.
Thus you may do any firm fish.