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OPen your Gurnard in ye back, and faire wash and séeth it in water & Salt, with the fishy side vpward, and when it is well sod, take some of the best of the broth if you will, or els a little fair water, and put to it new yest, a little vergious, percely, rosema∣ry, a little time, a péece of sweet butter, and whole Mace, and let it boyle in a pipkin by it self till it be well boyled, and then when you serue in your Gurnard, poure the same broth vpon it.