Scale the mullets, draw them, and scrape off the slime, wash & dry them with a clean cloth, flour them and fry them in the best sallet oyl you can get, fry them in a frying pan or in a preserving pan, but first before you put in the fish to fry, make the oyl very hot, fry them not too much, but crisp and stiff; being clear, white, and fine fryed, lay them by in an earthen pan or charger till they be all fry’d, lay them in a large flat bottom’d pan that they may lie by one another, and upon one another at length, and pack them close; then make pickle for them with as much wine vinegar as will cover them the breadth of a finger, boil in it a pipkin with salt, bay-leaves, sprigs or tops of rosemary, sweet marjoram, time, savory, and parsley, a quarter of a handful of each, and whole pepper; give these things a warm or two on the fire, pour it on the fish, and cover it close hot; then slice 3 or 4 lemons being par’d, save the peels, and put them to the fish, strow the slices of lemon over the fish with the peels, and keep them close covered for your use. If this fish were barrel’d up, it would keep as long as sturgeon, put half wine vinegar, and half white-wine, the liquor not boil’d, nor no herbs in the liquor, but fry’d bay-leaves, slic’t nutmegs, whole cloves, large mace, whole pepper, and slic’t ginger; pack the fishes close, and once a month turn the head of the vessel downward; will keep half a year without barrelling.

Marinate these fishes following as the mullet; viz, Bace, Soals, Plaice, Flounders, Dabs, Pike, Carp, Bream, Pearch, Tench, Wivers, Trouts, Smelts, Gudgeons, Mackarel, Turbut, Holly-bur, Gurnet, Roachet, Conger, Oysters, Scollops, Cockles, Lobsters, Prawns, Crawfish, Muscles, Snails, Mushrooms, Welks, Frogs.