The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.

Salmon roasted whole.

Let your Salmon be drawn at the Gills, then scale it and cleanse it from blood and slime, then lard it with a fat salt Eel, put into his belly some sweet Herbs whole, and fill it up with stew'd Oysters that are large, and some Nutmeg mingle therewith, not forgetting to put in therewith an O∣nion, and a little Garlick; then place your

Salmon in a Pan upon sticks laid a cross, and put it into an Oven with some Claret wine in your Pan with Anchovies dissolved therein, as it drops baste it with Butter, and the liquor that is in the Pan: when it is enough, take what is in the Pan and boil it up with Pepper, Nutmeg, Rosemary and Bays; blowing off the fat, beat it up thick with Butter: having laid your Sal∣mon in a very large dish, rip up his belly, and take away the Herbs, drawing out one half of the Oysters into the dish, then pour on your sauce and serve it up.