Sippets; Garnish your Dish with Orange or Limon and raw Parsley.


117. _To make a Herring Pie._

Take four of the best pickled Herrings, and skin them, then split them
and bone them, then having your Pie in readiness with Butter in the
bottom, then lay your Herrings in halves into your Pie one lay of them,
then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in
more Butter, then more Herrings, Fruit and Spice, and more Butter, and
so close it, and bake it; your Herrings must be well watered.


118. _To rost a Pike and to lard it._

Take a large Pike, and scale it, gut it, and wash it clean, then lard it
on the back with pickled Herring and Limon Pill, then spit it and lay it
down to the fire to rost, bast it often with Claret Wine and Butter,
when it is enough, make Sauce for it with Claret Wine and Butter, and
serve it in.


119. _To boil fresh Salmon._

Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt
and whole Spice, and boil them together, then put in your Salmon, and
when it is boiled, take some Butter and some of the Liquor with an
Anchovie or two, and a little white Wine and a quart of Shrimps out of
their Shells, heat these together, and so Dish your Salmon, and pour
this over it.