Take a salmon being new, scale it, draw it, and wipe it dry, scrape out the blood from the back-bone, scotch it on the back and side, then season it with pepper, nutmeg, and salt; the pie being made, put butter in the bottom of it, a few whole cloves, and some of the seasoning, lay on the salmon, and put some whole cloves on it, some slic’t nutmeg, and butter, close it up and baste it over with eggs, or saffron water, being baked fill it up with clarified butter.

Or you may flay the salmon, and season as aforesaid with the same spices, and not scotch it but lay on the skin again, and lard it with Eels.

For the past only boiling liquor, with three gallons of fine or course flour made up very stiff.