Clean fish such as carp, tench, eel, or salmon (semga). Remove the meat from the bones, take the roe from the carp, and chop everything thoroughly. Pound with salt, black pepper, nutmeg, and olive oil. Form the mixture into a bun [to look like a ham], sew it tightly in a napkin, and boil in a mixture of half red wine and half water, adding cloves, bay leaves, and pepper. After it has cooked, cool in the same wine. To serve for hors d’oeuvre, slice and decorate with greens.