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in Water which keep constantly boyling, it is an evener heat & not so apt to
burn too. in this manner let it Euaporate stirring it often till it becomes
when cold as hard a substance as glew. let it dry by a gentle warmth &
keep it from Moysture.
When You use it put Scalding Water to it, it will dissolve & make
excellent broath strong or small according to the quaintety You put in.
This will hold good an East India Voyage./
(.43.) To boyle a Sammon. Mrs Kelsal s./
Wash it well, & have in Your kettle but just water to cover it & put in a good
quaintety of Salt to make it Sauory that it may taste well & some sweet herbs, as
Thyme, Rosemary Marjoram, & Sauory. if in Winter nothing but Rosemary.
if the fish is newly taken, the Liquor must be cold, but if the fish is a day old let
the liquor be salding hott. when it is throughly done take it up & let it be
quite cold. when it is cold take the clearest of the liquor & put the Sammon in
to it, & so it will keep. You must put a pint of Venigar in to it when You are
boyling itt./
(.44.) To Rost a Sammon. Mrs Kelsals./
Take a Pickled Herring bone it & shred it small, take tow handfuls of sweet
Marjoram, some Thyme & Winter Sauory. tow shallotts sread small, a little Nutt
meg Cloves & Mace, put these into the Belly of the Sammon & sowe it up very close.
then Spite it & Splinter it on with four splinters very close to the Spite.
so Baste it with Butter till it is halfe roasted, & then with Clarrett Wine
till it is enough. then take Anchoveys & dissolve them in the Pan, tow
in Water which keep constantly boyling, it is an evener heat & not so apt to
burn too. in this manner let it Euaporate stirring it often till it becomes
when cold as hard a substance as glew. let it dry by a gentle warmth &
keep it from Moysture.
When You use it put Scalding Water to it, it will dissolve & make
excellent broath strong or small according to the quaintety You put in.
This will hold good an East India Voyage./
(.43.) To boyle a Sammon. Mrs Kelsal s./
Wash it well, & have in Your kettle but just water to cover it & put in a good
quaintety of Salt to make it Sauory that it may taste well & some sweet herbs, as
Thyme, Rosemary Marjoram, & Sauory. if in Winter nothing but Rosemary.
if the fish is newly taken, the Liquor must be cold, but if the fish is a day old let
the liquor be salding hott. when it is throughly done take it up & let it be
quite cold. when it is cold take the clearest of the liquor & put the Sammon in
to it, & so it will keep. You must put a pint of Venigar in to it when You are
boyling itt./
(.44.) To Rost a Sammon. Mrs Kelsals./
Take a Pickled Herring bone it & shred it small, take tow handfuls of sweet
Marjoram, some Thyme & Winter Sauory. tow shallotts sread small, a little Nutt
meg Cloves & Mace, put these into the Belly of the Sammon & sowe it up very close.
then Spite it & Splinter it on with four splinters very close to the Spite.
so Baste it with Butter till it is halfe roasted, & then with Clarrett Wine
till it is enough. then take Anchoveys & dissolve them in the Pan, tow