Boiled Fish and Baked Eels

Boiled Fish

Take any fresh fish whatsoever (as pike, bream, carp, barbel, chevin, and such like) and draw it, but scale it not; then take out the liver and the refuse, and having opened it, wash it; then take a pottle of fair water, a pretty quantity of white wine, good store of salt, and some vinegar, with a little bunch of sweet herbs, and set it on the fire, and as soon as it begins to boil, put in your fish, and having boiled a little, take it up into a fair vessel, then put into the liquor some gross pepper, and slit ginger; and when it is boiled well together with more salt, set it by to cool, and then put your fish into it, and when you serve it up, lay fennel thereupon.

Baked Eel

After you have drawn your eels, chop them into small pieces of three or four inches, and season them with pepper, salt, and ginger, and so put them in a coffin with a good lump of butter, great rasins, onions small chopped, and so close it, bake it, and serve it up.

Boiled Salmon (also works for cod and bass)

Take a little water, and as much beer, and salt, and put thereto parsley, thyme, and rosemary, and let all these boil together: then put in your salmon, and make your broth sharp with some vinegar.