Take salmon and set it in warm water, take off the skin, and mince a jole, rand, or tail with some fresh eel; being finely minced season it with beaten cloves, mace, salt, pepper, and some sweet herbs; stew it in a broad mouthed pipkin with some claret wine, gooseberries, barberries, or grapes, and some blanched chesnuts; being finely stewed serve it on sippets about it, and run it over with beaten butter, garnish the dish with stale grated manchet searsed, some fryed oysters in batter, cockles, or prawns; sometimes for variety use pistaches, asparagus boil’d and cut an inch long, or boil’d artichocks, and cut as big as a chesnut, some stewed oysters, or oyster-liquor, and some horse-raddish scraped, or some of the juyce; and rub the bottom of the dish wherein you serve it with a clove of garlick.