The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

To Pickle Salmon to keep all the year.

TAke a Salmon, cut it in six round pieces, then boil it in white wine, vinegar, and a little water, three parts wine and vinegar, and one of water; let the liquor boil before you put in the salmon, and boil it a quarter of an hour, then take it out of the liquor, drain it very well, then take rosemary sprigs, bay leaves, cloves, mace, and gross pepper, a good quantity of each, boil them in two quarts of white wine, and two quarts of white wine vinegar, boil it well, then take the salmon being quite cold, and rub it well with pepper and salt, pack it in a vessel that will but just contain it, lay a layer of salmon and a layer of spice that is boild in the liquor; but let the liquor and spice be very cold before you put it to it: the salmon being close packed put in the liquor, and once in half a year, or as it grows dry, put some white wine or sack to it, it will keep above a year; put some lemon-peel into the piekle, let the salmon be new taken if possible.