Chine it, and cut each side into two or three peices according to the bigness, wipe it clean from the blood and not wash it; then have as much wine and water as you imagine will cover it, make the liquor boil, and put in a good handful of salt; when the liquor boils put in the salmon, and boil it up quick with a quart of white-wine vinegar, keep up the fire stiff to the last, and being througly boil’d, which will be in the space of half an hour or less, then take it off the fire and let it cool, take it up into broad bottomed earthen pans, and being quite cold, which will be in a day, a night, or twelve hours, then put in the liquor to it, and so keep it.
Some will boil in the liquor some rosemary bound up in a bundle hard, two or three cloves, two races of slic’t ginger, three or four blades of large mace, and a lemon peel. Others will boil it in beer only.
Or you may serve it being hot, and dish it on sippets in a clean scowred dish; dish it round the dish or in pieces and garnish it with slic’t ginger, large mace, a clove or two, gooseberries, grapes, barberries, slic’t lemon, fryed parsley, ellicksaders, sage, or spinage fried.
To make sauce for the foresaid salmon, beat some butter up thick with a little fair water, put 2 or three yolks of eggs dissolved into it, with a little of the liquor, grated nutmeg, and some slic’t lemon, pour it on the salmon, and garnish the dish with fine searsed manchet, barberries, slic’t lemon, and some spices, and fryed greens as aforesaid.