hour; then take the salmon out, and let it stand till it is cold; strain the liquor through a sieve; when it is cold put your salmon very close in a tub or pan, and pour the liquor over it; when you want to use it, put it into dish, with a little of the pickle, and garnish it with green fennel.
Take your sturgeon and cut it in handsome pieces, wash it well, and tie it up with bass; make a pickle of half spring water and half vinegar, make it pretty salt, with some cloves, mace, and all-spice in it; let it boil, then put in your sturgeon, and boil it till it is tender; then take it up, and let it stand till it is cold; strain the liquor through a sieve; then put the sturgeon into a pan or tub as close as you can, pour the liquor over it, and cover it close; when you use it, put it in a dish, with a little of the liquor, and garnish it with green fennel or parsley.
Cut your mackerel into round pieces, and divide one into five or six pieces; to six large mackerel you may take one ounce of beaten pepper, three large nutmegs, a large mace, and a handful of salt; mix your salt and beaten spice together; then make two or three holes in each piece, and thrust the seasoning into the holes with your finger; rub each piece all over with the seasoning, fry them brown in sweet oil, and let them stand till they are cold; put them into a jar, cover them with vinegar, and pour sweet
oil
