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when cleared; if there is not enough, add more clarified.
To pot a Salmon as at Newcastle.
Take a side of salmon, scale and wipe it very well and clean, but don't wash it; salt it very well, and let it lie till the salt be melted, and drain'd from it; then season it with beat mace and cloves, and whole pepper; lay in three or four bay leaves, and cover it all over with butter; when 'tis well baked take it out, and let it drain from the gravy, then put it into your pot to keep; and when cold cover it with clarified butter. Thus you may do carp, tench, trout, or any firm fish
To make good forc'd Meat for any Use.
Take a pound of veal, and full its weight in beef suet, a bit of bacon; shred all together; beat it in a mortar very fine; then season it with sweet herbs, pepper, salt, cloves, mace, and nutmeg; and when you roll it up to fry add the yolks of two or three eggs to bind it. You may add oysters or marrow on extraordinary occasions.
To pickle Mushrooms.
Gather the smallest buttons, cut off the bottom of the stalk, and throw them into water and salt; then rub them into another pan of clear water; boil them in milk and water; take them out upon a clean cloth; when they are dry, put them into glasses, with white pepper-corns and a good quantity of mace, make your pickle of half white wine and half good sharp white wine vinegar. Many put it to the mushrooms unboil'd: If you boil it, you must let it stand to be cold before you pour it to the mushrooms. Pour good oil on the top of the pickle, it keeps them best, and put them in as small glasses as you can, because they soon decay when they have taken air.
To pickle Oysters.
Take a peck of very large oysters; when carefully opened, without cutting, wash them three or four
