Take a fresh jole of sturgeon, scale it, and wash off the slime, wipe it dry, and lard it with a good salt eel, seasoned with nutmeg, and pepper, cut the lard as big as your finger, and being well larded, season the jole or rand with the foresaid spices and salt, lay it in a square pie in fine or course paste, and put some whole cloves on it, some slic’t nutmeg, slic’t ginger, and good store of butter, close it up, and bake it, being baked fill it up with clarified butter.