To boil Salmon in stewed Broth


Take a jole, chine, or rand, put it in a stew-pan or large pipkin with as much claret wine and water as will cover it, some raisins of the sun, prunes, currans, large mace, cloves, whole cinamon, slic’t ginger, and salt, set it a stewing over a soft fire, and when it boils put in some thickning of strain’d bread, or flour, strain’d with some prunes being finely stewed, dish it up on sippets in a clean scowred dish, put a little sugar in the broth, the fruit on and some slic’t lemon.