Salmon boil'd the best way after the City fashion.
Having chin'd your Salmon, take a side
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Having chin'd your Salmon, take a side
thereof or more, and cut the pieces into a reasonable bigness, wipe it only from the blood, but do not wash it; then take no more Wine and Water (of each an equal proportion) than will cover it: Having made the Liquor, boil with a handful of Salt, and then put in your Salmon, making it boil up quick, adding a quart of White-wine-Vinegar, keeping up a stiff fire, it will be boil'd in half an hour; then take it off, and let it cool, keeping it in a broad bottom'd Earthen Pan with the Li∣quor: but if you intend it shall be eaten hot, dish it up presently, and Sauce it with Butter beaten up thick with Water, adding thereto the yolks of three Eggs dissolved therein, some of the Liquor, grated Nut∣meg, sliced Lemon poured thereon: gar∣nishing the Dish with fine sierced Man∣chet, Barberries sliced, Lemons, Spices, and some greens fryed.