[ To make Chewits of Salmon.]
Mince a rand of salmon with a good fresh water eel, being boned, flayed, and seasoned with pepper, salt, nutmeg cinamon, beaten ginger, caraway-seed, rose-water, butter, verjuyce, sugar, and orange-peel minced mingle all together with some slic’t dates, and currans, put butter in the bottom, fill the pies, close them up, bake them, and ice them.
[ To make a Lumber Pye of Salmon.]
Mince a rand, jole, or tail with a good fat fresh eel seasoned in all points as beforesaid, put five or six yolks of eggs to it with one or two whites, make it into balls or rouls, with some hard eggs in quarters, put some butter in the pye, lay on the rouls, and on them large mace, dates in halves, slic’t lemon, grapes, or barberries, & butter, close it up, bake it, and ice it; being baked, cut up the cover, fry some sage-leaves in batter, in clarified butter, and stick them in the rouls, cut the cover, and lay it on the plate about the pie, or mingle it with an eel cut into dice work, liquor it with verjuyce, sugar, and butter.
[ To boil Bace, Mullet, Gurnet, Rochet, Wivers, &c.]
Take a mullet, draw it, wash it, and boil it in fair water and salt, with the scales on, either splatted or whole, but first let the liquor boil, being finely boiled, dish it upon a clean scowred dish, put carved sippets round about it, and lay the white side uppermost, garnish it with slic’t lemon, large mace, lemon-peel, and barberries, then make a lear or sauce with beaten butter, a little water, slices of lemon, juyce of grapes or orange, strained with the yolks of two or three eggs.
[ To souce Mullets or Bace.]
Draw them & boil them with the scales, but first wash them clean, & lay them in a dish with some salt, cast upon them some slic’t ginger, & large mace, put some wine vinegar to them, and two or three cloves; then set on the fire a kettle with as much wine as water, when the pan boils put in the fish and some salt; boil it with a soft fire, & being finely boiled and whole, take them up with a false bottom and 2 wires all together. If you will jelly
them, boil down the liquor to a jelly with a piece of ising-glass; being boil’d to a jelly, pour it on the fish, spices and all into an earthen flat bottomed pan, cover it up close, and when you dish the fish, serve it with some of the jelly on it, garnish the dish with slic’t ginger and mace, and serve with it in saucers wine vinegar, minc’t fennil and slic’t ginger; garnish the dish with green fennil and flowers, and parsley on the fish.