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Gill some large Smelts and lay them in a Pan, put on them a row of sliced Le∣mon, sliced Ginger, Nutmeg, large Mace and whole Pepper, then a row of Smelts, and so continue doing till they are all placed; then put to them White wine, Vi∣negar, Salt and Bay-leaves: thus you must do, if you would have them white; but if red, then must your pickle be Red-wine well mingled with Cocheneil, a weeks time will throughly pickle them; when you
dish them up, you must divide them as an Anchovie, strowing on Lemon cut four square, with Broom-buds and Barberries.