Salmon stewed.
Take a Jole or Rand of Salmon, and first fry it, after that stew it in a Dish on a chafing Dish of Charcoal with some Claret Wine, large Mace, slic'd Nutmeg, Salt, Wine-Vine∣gar, sliced Orange, and some sweet Butter:
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Take a Jole or Rand of Salmon, and first fry it, after that stew it in a Dish on a chafing Dish of Charcoal with some Claret Wine, large Mace, slic'd Nutmeg, Salt, Wine-Vine∣gar, sliced Orange, and some sweet Butter:
When enough, and the sauce thick, Dish it on Sippets, lay the Spices on it with some slices of Orange; garnish the Dish with some stale Manchet, grated and finely sierced.