Take a mullet, draw it, wash it, and boil it in fair water and salt, with the scales on, either splatted or whole, but first let the liquor boil, being finely boiled, dish it upon a clean scowred dish, put carved sippets round about it, and lay the white side uppermost, garnish it with slic’t lemon, large mace, lemon-Peel, and barberries, then make a lear or sauce with beaten butter, a little water, slices of lemon, juyce of grapes or orange, strained with the yolks of two or three eggs.