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345
X To Colver[...] Salmon

Cutt your salmon in as may peeces as you
please, wash it very Cleane then Lay it into a
Kettle with all the grain of the skin one way as near
as you can then have ready boyled half an hour together
as much water & salt whole pepper & a few bay Leaues
as you think will cover the fish poure this Liquor
into your [Liquor]Kettle upon your Salmon & let it boyle slow
at first but a quarter of an houre boyle it fast, to every
gallon of Liquor you must put in a quart of white
wine & a quart of vineger thus take the bottle where
they are mingled together & dash it upon the Salmon
Long ways against the grain of the Salmon about a
quarter of a pint at a time then when you have
put in your wine & vineger & se that your Salmon is
through boyled take up your Salmon & Lay it on Fresh
plates or any other thing through which it may drain
boyle your Liquor apace a quarter of an hour
after you have taken your Salmon outt, besure
your Liquor be very salt, & when it is cold poure
putt your salmon into it
thus ordered & putt up Close in a kitt or [...] other
Vessell that no Eire Can Enter and no more licker then
will well Couer the Salmon it may be sent a hundred
mile good.There is a dash under the "d" of "good" to indicate the end of the recipe