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English cookbook, 1750-1780
Page 81
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To Boyle a Jowle of Salmon 81 Take a bundle of sweet hearbs lemon peell hors readsh mace 1/4 of a nutmeg some anchovs whole paper & salt boyle all thees well to gether on a quick fire before you [illegible] your fish let it boyle quick till it be enough yn take it out & set it on ye cols & drain it dry for sace take grave with some wine a little whole paper nutmeg hors readsh sholots 2 or 3 anchovs [shated?] up with butter.
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To Boyle a Jowle of Salmon 81 Take a bundle of sweet hearbs lemon peell hors readsh mace 1/4 of a nutmeg some anchovs whole paper & salt boyle all thees well to gether on a quick fire before you [illegible] your fish let it boyle quick till it be enough yn take it out & set it on ye cols & drain it dry for sace take grave with some wine a little whole paper nutmeg hors readsh sholots 2 or 3 anchovs [shated?] up with butter.
Szathmary Culinary Manuscripts and Cookbooks
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