Part 61 (1/2)
_Otherways a most excellent way to stew Salmon._
Take a rand or jole of salmon, fry it whole raw, and being fryed, stew it in a dish on a chaffing dish of coals, with some claret-wine, large mace, slic't nutmeg, salt, wine-vinegar, slic't orange, and some sweet b.u.t.ter; being stewed and the sauce thick, dish it on sippets, lay the spices on it, and some slices of oranges, garnish the dish with some stale manchet finely sea.r.s.ed and strewed over all.
_To pickle Salmon to keep all the year._
Take a Salmon, cut it in six round pieces, then broil it in white-wine, vinegar, and a little water, three parts wine and vinegar, and one of water; let the liquor boil before you put in the salmon, and boil it a quarter of an hour; then take it out of the liquor, drain it very well, and take rosemary sprigs, bay-leaves, cloves, mace, and gross pepper, a good quant.i.ty of each, boil them in two quarts of white-wine, and two quarts of white-wine vinegar, boil it well, then take the salmon being quite cold, and rub it with pepper, and salt, pack it in a vessel that will but just contain it, lay a layer of salmon and a layer of spice that is boil'd in the liquor; but let the liquor and spice be very cold before you put it to it; the salmon being close packed put in the liquor, and once in half a year, or as it grows dry, put some white-wine or sack to it, it will keep above a year; put some lemon-peel into the pickle, let the salmon be new taken if possible.
_An excellent way to dress Salmon, or other Fish._
Take a piece of fresh salmon, wash it clean in a little wine-vinegar, and let it lye a little in it in a broad pipkin with a cover, put to it six spoonfuls of water, four of vinegar, as much of white-wine, some salt, a bundle of sweet herbs, a few whole cloves, a little large mace, and a little stick of cinamon, close up the pipkin with paste, and set it in a kettle of seething water, there let it stew three hours; thus you may do carps, trouts, or eels, and alter the taste at your pleasure.
_To hash Salmon._
Take salmon and set it in warm water, take off the skin, and mince a jole, rand, or tail with some fresh eel; being finely minced season it with beaten cloves, mace, salt, pepper, and some sweet herbs; stew it in a broad mouthed pipkin with some claret wine, gooseberries, barberries, or grapes, and some blanched chesnuts; being finely stewed serve it on sippets about it, and run it over with beaten b.u.t.ter, garnish the dish with stale grated manchet sea.r.s.ed, some fryed oysters in batter, c.o.c.kles, or prawns; sometimes for variety use pistaches, asparagus boil'd and cut an inch long, or boil'd artichocks, and cut as big as a chesnut, some stewed oysters, or oyster-liquor, and some horse-raddish sc.r.a.ped, or some of the juyce; and rub the bottom of the dish wherein you serve it with a clove of garlick.
_To dress Salmon in Stoffado._
Take a whole rand or jole, scale it, and put it in an earthen stew-pan, put to it some claret, or white-wine, some wine-vinegar, a few whole cloves, large mace, gross pepper, a little slic't ginger, salt, and four or five cloves of garlick, then have three or four streight sprigs of rosemary as much of time, and sweet marjoram, two or 3 bay leaves and parsley bound up into a bundle hard, and a quarter of a pound of good sweet b.u.t.ter, close up the earthen pot with course paste, bake it in an oven, & serve it on sippets of French bread, with some of the liquor and spices on it, run it over with beaten b.u.t.ter and barberries, lay some of the herbs on it, slic't lemon and lemon-peel.
_To marinate Salmon to be eaten hot or cold._
Take a Salmon, cut it into joles and rands, & fry them in good sweet sallet oyl or clarified b.u.t.ter, then set them by in a charger, and have some white or claret-wine, & wine vinegar as much as will cover it, put the wine & vinegar into a pipkin with all maner of sweet herbs bound up in a bundle as rosemary, time, sweet marjoram, parsly winter-savory, bay-leaves, sorrel, and sage, as much of one as the other, large mace, slic't ginger, gross pepper, slic't nutmeg, whole cloves, and salt; being well boil'd together, pour it on the fish, spices and all, being cold, then lay on slic't lemons, and lemon-peel, and cover it up close; so keep it for present spending, and serve it hot or cold with the same liquor it is soust in, with the spices, herbs, and lemons on it.
If to keep long, pack it up in a vessel that will but just hold it, put to it no lemons nor herbs, only bay-leaves; if it be well packed, it will keep as long as sturgeon, but then it must not be splatted, but cut round ways through chine and all.
_To boil Salmon in stewed Broth._
Take a jole, chine, or rand, put it in a stew-pan or large pipkin with as much claret wine and water as will cover it, some raisins of the sun, prunes, currans, large mace, cloves, whole cinamon, slic't ginger, and salt, set it a stewing over a soft fire, and when it boils put in some thickning of strain'd bread, or flour, strain'd with some prunes being finely stewed, dish it up on sippets in a clean scowred dish, put a little sugar in the broth, the fruit on and some slic't lemon.
_To fry Salmon._
Take a jole, rand, or chine, or cut it round through chine and all half an inch thick, or in square pieces fry it in clarified b.u.t.ter; being stiff & crisp fryed, make sauce with two or three spoonfuls of claret-wine, some sweet b.u.t.ter, grated nutmeg, some slices of orange, wine-vinegar, and some oyster-liquor; stew them all together, and dish the salmon, pour on the sauce, and lay on some fresh slices of oranges and fryed parsley, ellicksander, sage-leaves fryed in batter, pippins sliced and fryed, or clary fryed in b.u.t.ter, or yolks of eggs, and quarters of oranges and lemons round the dish sides, with some fryed greens in halves or quarters.
_To roast a Salmon according to this Form._
Take a salmon, draw it at the gills, and put in some sweet herbs in his belly whole; the salmon being scalded and the slime wip't off, lard it with pickled herrings, or a fat salt eel, fill his belly with some great oysters stewed, and some nutmeg; let the herbs be tyme, rosemary, winter savory, sweet marjoram, a little onion and garlick, put them in the belly of the salmon, baste it with b.u.t.ter, and set it in an oven in a latten dripping-pan, lay it on sticks and baste it with b.u.t.ter, draw it, turn it, and put some claret wine in the pan under it, let the gravy drip into it, baste it out of the pan with rosemary and bayes, and put some anchoves into the wine also, with some pepper and nutmeg; then take the gravy and clear off the fat, boil it up, and beat it thick with b.u.t.ter; then put the fish in a large dish, pour the sauce on it, and rip up his belly, take out some of the oysters, and put them in the sauce, and take away the herbs.
_Otherways._
Take a rand or jole, cut it into four pieces, and season it with a little nutmeg and salt, stick a few cloves, and put it on a small spit, put between it some bay-leaves, and stick it with little sprigs of rosemary, roast it and baste it with b.u.t.ter, save the gravy, with some wine-vinegar, sweet b.u.t.ter, and some slices of orange; the meat being rosted, dish it, and pour on the sauce.
_To broil or toast Salmon._