[ To bake Pikes.]
Bake your pikes as you do carp, as you may see in the foregoing Section, only remember that small pikes are best to bake.
[ Section XV.]
OR,
The Third Section for dressing of FISH.
The most excellent ways of Dressing
Salmon, Bace, or Mullet.
[ To Calver Salmon to be eaten hot or cold.]
CHine it, and cut each side into two or three peices according to the bigness, wipe it clean from the blood and not wash it; then have as much wine and water as you imagine will cover it, make the liquor boil, and put in a good handful of salt; when the liquor boils put in the salmon, and boil it up quick with a quart of white-wine vinegar, keep up the fire stiff to the last, and being througly boil’d, which will be in the space of half an hour or less, then take it off the fire and let it cool, take it up into broad bottomed earthen pans, and being quite cold, which will be in a day, a night, or twelve hours, then put in the liquor to it, and so keep it.